1/2 lb. med. shrimp (15-20)
1/4 c. butter
1/4 c. all purpose flour
1 c. chopped onion
1 c. diced green pepper
1 med. bay leaf
1 med. clove garlic, minced
1/2 tsp. crushed thyme leaves
1 (46 oz.) can V-8 vegetable juice
2 c. fresh or frozen okra, cut in 1 1/2 inch pieces, about 10 oz.
1 lb. haddock, cut in 1 1/2 inch pieces
1/2 to 1 tsp. hot pepper sauce
Hot cooked rice

Shell and devein shrimp, leaving last segment and tail in place. Set aside. In 6 quart saucepan over medium heat, in hot butter, cook flour until lightly browned, about 3 minutes, stirring constantly.

Stir in onion, green pepper, bay leave, garlic and thyme, cook until onion and green pepper are tender, stirring often. Gradually stir in V-8 juice, a little at a time, stirring until smooth after each addition. Add okra. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes.

Add fish, shrimp, and hot pepper sauce. Simmer 10 minutes until fish flakes easily when tested with a fork and shrimp are pink, stirring gently now and then. Discard bay leaf.

Serve in soup bowls; top with a scoop of rice. Makes 10 cups of about 6 servings.