1 lb. fresh fish in 1 inch chunks
1/4 c. oil or butter
1/4 c. flour
1 c. hot water
1 (8 oz.) tomato sauce
1/2 c. chopped green onions and tops
1/2 c. chopped parsley
1/4 c. chopped green pepper
4 cloves finely chopped garlic
2 whole bay leaves
1 1/2 tsp. salt
1/2 tsp. thyme
Dash cayenne pepper
1 lemon slice
Cooked rice

Prepare roux by heating oil or butter in large HEAVY skillet. Blend in flour over MEDIUM to LOW heat. (This is a secret touch of Cajun dishes and should take "approximately" 1 hour of CONSTANT stirring, but do not scorch.) Add water gradually and cook until smooth and somewhat thick. Add remaining ingredients except rice. Cover and simmer 15 minutes. Remove bay leaves and serve over hot rice. 4-6 servings.