1 c. cooking oil
1 c. flour
1 c. chopped celery
1 c. chopped bell peppers
1/3 lemon (diced into 4 pieces)
3 tbsp. chopped parsley
4 lbs. filet perch
2 1/2 c. chopped onions
3 cloves garlic
2 (8 oz.) cans tomato sauce
1/2 c. chopped green onions (shallots)
3 bay leaves
Salt and red pepper to taste

Mix flour and oil on medium fir. Stir until roux is golden brown. Add celery, bell peppers, garlic, onions. Stir occasionally until onions are translucent or until roux separates from excess oil (15-20 minutes).

Add tomato sauce and green onions. Stir and add 8 ounces of water in order to thin gravy. Add 6 pieces of fish filet to gravy. Add bay leaves and lemon and allow gravy to cook for about 1 hour. Season to taste. Add 4 pounds perch filet to gravy. Let gravy come to a boil and allow to cook for 10-15 minutes. Add parsley and turn off fire.

Serves 8-10.