Title: Cajun fish stew
 Categories: Tabasco
      Yield: 4 Servings
 
      2    Cloves garlic; minced
      1 tb Chopped parsley
      2 ts Salt; divided
      1 ts Dried leaf thyme
      1    Bay leaf
    1/2 ts Ground allspice
      1 tb Oil
  2 1/2 lb Fish fillets; (red snapper
           -or white fish)
      2 tb Butter or margarine
      1 c  Chopped onion
    1/4 c  Chopped green pepper
    1/8 ts Powdered saffron
      2 cn Tomatoes; (1 pound each)
    1/2 ts TABASCO pepper sauce
     10 oz Frozen okra; cut in 1-in.
           -pieces
    1/2 lb 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 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.
  
  Busted by Karen Sonnessa 
  
  Recipe