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Cajun Fish Stew
2 cloves garlic, minced 1 tablespoon chopped parsley 2 teaspoons salt, divided 1 teaspoon dried leaf thyme 1 bay leaf 1/2 teaspoon ground allspice 1 tablespoon oil 2 1/2 pounds fish fillets (red snapper or white fish) 2 tablespoons butter or margarine 1 cup chopped onion 1/4 cup chopped green pepper 1/8 teaspoon powdered saffron 2 cans (1 pound each) tomatoes 1/2 teaspoon Pepper Sauce 1 package (10 ounces) frozen okra, cut in 1-inch pieces 1/2 pound cleaned raw shrimp Hot cooked Rice
In medium bowl, combine garlic, parsley, 1 1/2 teaspoons salt, thyme, bay leaf, allspice and oil. Mash together until like paste. Spread on fish fillets. Set aside. In large kettle, melt butter. Add onion, green pepper and saffron. Cook 5 minutes. Add tomatoes, remaining 1/2 teaspoon salt and TABASCO� brand Pepper Sauce; simmer, uncovered, 10 minutes. Add fish, okra and shrimp. Simmer, uncovered, 5 minutes or until fish flakes easily when pierced with fork. Serve over rice.
Makes 4 servings.