Cajun Fish Stew

2 cloves garlic, minced
1 tablespoon chopped parsley
2 teaspoons salt
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 peppers
1/8 teaspoon powdered saffron
2 cans (1 pound each) tomatoes
1/2 teaspoon Hot 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 Hot 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.

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