2 beef bouillon cubes
2 c. boiling water
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic
1/4 c. safflower oil
1 lg. can stewed whole tomatoes
1 pkg. frozen okra
1/4 tsp. thyme
1 bay leaf
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 lb. fresh fillets cut in 1" chunks
Serve with hot rice

Dissolve bouillon in water and set aside. Saute vegetables and garlic in oil until tender. Add tomatoes, bouillon and okra. Bring to a boil. Stir in spices and cook for 30-45 minutes. Add fish chunks and simmer 15 minutes more. Remove bay leaf and serve over rice. This freezes well and is especially good after being refrigerated overnight.