3/4 c. cooking oil
1 c. flour
3 lg. onions, chopped fine
3 sticks celery
2 med. bell pepper, chopped fine
2 sm. cans tomato paste
2 cans whole tomatoes, chopped
1/2 c. green onion tops, chopped
1/2 c. parsley, chopped fine
4 bay leaves
5 lbs. fish steaks, gaspergou or red fish
Salt and pepper to taste

Make roux by browning flour in cooking oil over slow heat. Saute onions, celery and bell peppers in the roux. Add tomato paste and whole tomatoes and let cook about 30 minutes over low fire, stirring as often as necessary to prevent sticking. Add 4 cups water (or three cups water and one cup cooking sherry) and the bay leaves.