10 lbs. fish, boned, cut in 2 inch chunks
Cajun Magic
1 c. flour
1 c. oil
6 lg. onions, chopped
2 qts. water
1 can tomatoes
2 cans tomato sauce
1 can tomato paste
8 stalks celery, chopped
2 bell peppers, chopped
1 bunch green onions

Season fish heavily with Cajun Magic and let stand for 12 hours. Make a roux: 1 cup flour, 1 cup oil; stir constantly until dark brown (don't burn). Add onions, cook until soft. Add 2 quarts of water, tomatoes, tomato sauce and tomato paste. Bring to a simmer. Add celery, garlic, peppers and green onions. Simmer two hours; taste to see if you can add more water (so 30 people can be served). When fish has been marinated with seasoning for 12 hours, add to the soup. Add the parsley (1 bunch, chopped). Simmer for 30 minutes. (Don't over cook the fish.) Serve over rice. Cook 4 pounds of rice to serve 30 people.