STRIPED BASS LOUISIANA
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STRIPED BASS LOUISIANA

4-5 lb. STRIPED BASS                      ½ SMALL CAN TOMATO PASTE
BUTTER                                                                                   1 BAY LEAF
SALT & PEPPER                                                 ½ TEASPOON THYME
2 PIECES GARLIC, CRUSHED      TOBASCO SAUCE (IF DESIRED)
2 ONIONS, DICED                  DASH OF WORCESTERSHIRE SAUCE
2 GREEN PEPPERS, DICED                  ½ TEASPOON GUMBO FILE
2 STALKS CELERY, DICED                                ½ CUP WHITE WINE
1-2 ½ lb. CAN ITALIAN PLUM TOMATOES

SAUTE ALL VEGETABLES IN BUTTER UNTIL SOFT. ADD THE SPICES AND POUR THE MIXTURE OVER THE TOMATOES AND TOMATO PASTE. COOK FOR 40 MINUTES. PLACE THE FISH IN A BUTTERED BAKING DISH AND COVER WITH THE WINE. POUR SAUCE OVER THE FISH AND BAKE AT 350F ABOUT 35 TO 40 MINUTES. IF SAUCE IS TOO THICK, THIN WITH WATER. BASTE FISH WITH REMAINING SAUCE WHILE COOKING.