Ingredients

1 lb. fish fillets (fresh or frozen)
1/4 C. butter or margarine
1 C. chopped onion
1 C. thinly sliced celery
3/4 C. chopped green pepper
1 Tbsp. parsley flakes
1 Tbsp. minced garlic
1 Tbsp. flour
1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. paprika
Dash cayenne
1 (1 lb.) can tomato wedges
1 (8 oz.) can tomato sauce
1/2 C. water
1 (10 oz.) pkgs. frozen cut okra,
thawed

Cooking Instructions

Thaw fish; remove skin and cut into 1 1/2-inch chunks. Heat butter or margarine in large skillet or Dutch oven. Add onion, celery, green pepper, parsley, and garlic; cook slowly until vegetables are tender, stirring often. Combine flour and spices. Stir into vegetables; add tomato wedges, sauce and water. Bring to simmering stage. Add fish and okra, stir gently. Cover and cook slowly until fish flakes easily with fork and okra is done (30-45 minutes). Serve with rice. Serves 5-8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)