Cajun & Creole : Cajun Fish Stew

• 2 cloves garlic, minced
  
• 1 tablespoon chopped parsley
  
• 2 teaspoons salt, divided
  
• 1 teaspoon dried thyme leaves
  
• 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 pepper
  
• 1/8 teaspoon powdered saffron
  
• 2 (14.5-ounce) cans diced tomatoes
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 (10-ounce) package frozen cut okra
  
• 1/2 pound uncooked peeled and deveined shrimp
  
• Hot cooked rice
  

Combine garlic, parsley, 1 1/2 teaspoons of the salt, thyme, bay leaf, allspice, and oil in a bowl and mash together until like paste. Spread on fish fillets and set aside.

Melt butter in a large saucepan over medium heat. Add onion, green pepper, and saffron and cook 5 minutes. Stir in tomatoes, remaining 1/2 teaspoon salt, and TABASCO^® Sauce; simmer, uncovered, for 10 minutes.

Add fish, okra, and shrimp. Simmer 5 minutes longer, uncovered, or until fish flakes easily with a fork. Serve over rice.

Makes 4 servings.