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Cajun Coubeya (Fish Stew)

1 lb. catfish fish fillets (or 2 cans of mackeral)
2 Tablespoons olive oil if fresh fish is used
1/4 cup vegetable broth
1/4 cup parsley, chopped
1 medium onion, minced
1/2 cup celery, chopped
1 can of tomato paste
1 Tbsp. lemon juice
1 tsp. crushed red pepper, optional
salt & pepper

Saute vegetables in the olive oil until lightly brown. Add tomatoe
paste and two cans of vegetable broth or plain water. Watch and
brin g broth to a boil for 2 minutes, stirring occasionally. Add
Fish. Cook until firm. (If canned fish is used then this the
amount of cook ing time can be reduced.)

Bring broth back to a boil and then remove from high temperature.
Add lemon juice and simmer on low for 10 minutes covered.

Serve with fresh cooked white or brown rice. A fresh cut cucumber
spear and tomato slice salad makes a nice side dish.

Makes 8 servings.

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