Hearty Fish Stew

• 1/4 cup oil
• 1/2 cup flour
• 1 cup rough-chopped onions
• 1/2 cup rough-chopped celery
• 1/2 cup rough-chopped green pepper
• 2 cups rough-chopped tomatoes
• 3 bay leaves
• 1 pound small fish fillets, skin on
• 2 tablespoons chopped parsley
• 3 tablespoons chopped green onion
• Creole spice

1. In a soup pot heat oil, whisk in flour to make a thin roux, and cook 3-5 minutes, whisking, until raw flour taste has cooked out.
2. Add onions, celery, and green peppers and cook until tender.
3. Stir in tomatoes and bay leaves, reduce heat to very low and simmer 1 hour.
4. A film or crust will form on top of tomatoes; do not stir.
5. Add fish fillets, cover tightly, and cook 5 minutes.
6. Remove fish to serving plates or a platter, sprinkle with parsley and green onions and adjust seasoning with Creole spice.
7. Serve over rice.

oil, flour, roughchopped, roughchopped, roughchopped, roughchopped, bay leaves, fish, parsley, green onion, spice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/hearty-fish-stew-recipe.html (may not work)