Chop the onions, peppers, celery and garlic.

Preheat a large Dutch oven on the stove, add the two sticks of butter to melt but don’t let the butter brown.

Add the vegetables to the butter and sauté for 15 minutes

Move the veggies to one side of the pan, and blend the flour thoroughly with the butter to make a blond roux. When the roux comes together mix the veggies back in with the roux.

Reduce the heat and add the tomato paste, stir it through and cook for another 10 minutes.

Add the rest of the tomatoes, sugar, parsley, Creole Seasoning, & bay leaves and mix well.

Add the 2 cups of hot water. Bring to a low boil, then down to a simmer, and cover, simmering for 1 hour (I like to put it in a 225 degree oven).

Prep your fillets: cut them in half if you like smaller pieces, then season the fish with Creole Seasoning & put in the fridge.

When the hour is up, remove the lid and check if it needs more water or if it needs to simmer uncovered to thicken up more – this is your judgement of how thick or loose you want it.

Add the fish to the sauce, making sure they are immersed but do not stir them in (you don’t want to break them up). Cook at a simmer for 10-15 minutes, until the fish are done.

Serve over white rice garnished with the chopped onion greens

Maque Choux sweet corn make a good side dish, and have some hot sauce on the table.