This robust stew from Louisiana is animated by the Tabasco and lemon.

3 tbsp. butter or vegetable oil
1 c. chopped onions
1 garlic clove, minced or pressed
2 med. carrots, chopped
3 celery stalks, chopped
2 lg. potatoes, cubed
2 sm. zucchini, chopped
1 green pepper, chopped
1 bay leaf
Pinch of thyme
1 c. chopped tomatoes
1 c. tomato juice
3 c. Vegetable Stock or water
Tabasco or other hot pepper sauce to taste
Salt & black pepper to taste
Juice of 1 lemon
1 1/2 lb. firm, white fish, cut into bite-sized pieces
1/2 lb. peeled & deveined shrimp
Chopped fresh parsley
Lemon wedges

Saute the onions and garlic in the butter until the onions are translucent. Add the carrots, celery and potatoes; saute gently for 5 minutes. Add the zucchini and green pepper; saute for 5 minutes. Add the bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer 15-20 minutes, until the vegetables are tender.

Add hot pepper sauce, salt and black pepper to taste. Stir in the lemon juice, fish and shrimp. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork but does not fall apart. Serve with chopped fresh parsley, lemon wedges and hot pepper sauce. Wonderful with warm Corn Bread.