Fish Creole
 |
1 lb. fresh white fish, such as trout, whitefish, redfish, drum,
etc. |
Don't be too stingy with the rosemary: use at least 2-3 tops of fresh or ½ to 3/4 teaspon of dried. Saute the onions and celery in butter or olive oil. Add the fish, bay leaves, rosemary and tomatoes, bring to a moderate boil and cook about 30 minutes. Serve on white rice.