Fish Creole

1 Tbs. extra virgin olive oil

1/3 cup celery, thinly sliced

1 medium onion, chopped

¼ cup green pepper, chopped

1 garlic clove, minced

1 bay leaf

2½ Tbs. fresh parsley or 2½ tsp. dried parsley

¼ tsp. rosemary, chopped

1 28-ounce can fire roasted, diced tomatoes with liquid

1½ pounds fish fillets (tilapia, sole, etc., preferably wild vs. farm raised)

2 cups cooked short grain brown rice

In large saucepan, heat oil and lightly sauté the onion, celery, pepper, and garlic until soft.  Add parsley, bay leaf, rosemary, and tomatoes.  Leave uncovered and simmer for about 25 minutes.  Add the fish fillets which have been cut into small pieces.  Simmer till cooked through, approximately 10 to 12 minutes.  Remove the bay leaf and serve with brown rice.  50 minutes preparation time.  Makes 3-4 servings.

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