1 T. bacon drippings
1 bunch green onions, chopped
1 cup diced tomatoes
6 cups soup stock or chicken bouillon
1 red bell pepper, diced
1 green bell pepper, diced
1 cup diced celery
1/2 tsp. thyme
1 bay leaf
Salt, to taste
1 lb. fish, diced
1 T. filé powder
In large saucepan, heat bacon drippings; sauté onions. Add tomatoes; cook 5 minutes. Add stock, peppers, celery, thyme, bay leaf and salt. Heat to boiling; add fish. Stir in filé; serve.
Daniel Tomlinson
Dallas, Texas
From— The Water’s Bounty: Member Fish Recipes