Opal Newman
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 quart water
• 1 cup bell pepper, chopped
• 1 cup onion
• 1 cup celery
• 1/2 cup green onions with tops
• 3 cloves garlic
• 2 Tbsp parsley chopped
• 2 bay leaves
• 4 cans tomato sauce
• 1 can Rotel® tomatoes
• 1 Tbsp Worcestershire® sauce
• 2 tsp salt
• 2 1/2 tsp red pepper
• 2 1/2 tsp black pepper
• 3 tsp paprika
• 4 lbs fish filets (or more)
• 3/4 cup oil
• 3/4 cup flour

In large pot add first 5 ingredients and begin cooking on medium heat. In another pot make roux of flour and oil. After roux is browned add Rotel® tomatoes and tomato sauce. Then add to original pot along with the rest of the ingredients except fish. Continue cooking together for 25 minutes. Add fish and simmer another 25 minutes. Cool 15 minutes before serving. Serve over hot rice.

Serves about 10 adult servings.

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