Created by JoanWagnerTeller on May 18, 2018
Step 1: Thaw frozen fillets by leaving them in their original wrapping on the refrigerator shelf, 8 hours per pound.
Step 2: Skin and cut them into 2-inch pieces.
Step 3: Dissolve bouillon cubes in boiling water.
Step 4: In large skillet cook the onion, celery, and garlic in oil till tender and translucent. Blend in the flour and cook until lightly browned.
Step 5: Add the bouillon, tomato purée, and seasonings.
Step 6: Simmer uncovered 30 minutes, stirring occasionally.
Step 7: Add the fish. Simmer 10-15 minutes longer or till fish flakes easily with a fork.
Step 8: Remove bay leaf.
Step 9: Combine rice and parsley.
Step 10: Serve fish creole over the rice.