Recipe by Peggy Dugas

Makes 8 servings

Ingredients:

• 4 pounds Gaspergoo, or large, firm fish, cut in chunks, bones in
• Salt, black pepper and cayenne, to taste
• 1/3 cup cooking oil
• 3 large onions, chopped fine
• 3 cloves garlic, minced
• 1 bell pepper, chopped fine
• Cooked rice

Instructions:

Season chunks of fish well with salt, pepper and cayenne. Use some of the oil to grease the inside of a large Dutch oven, and then add remaining oil. Put a layer of fish chunks on the bottom (about 1/3 of the fish). Spread with 1/3 of the vegetable mixture, then continue layering fish and vegetables, finishing with a generous amount of seasonings atop fish. Cover and cook over low heat, shaking the pot regularly to loosen sticking. DO NOT STIR! Cook until the liquid given off by fish and vegetables is reduced to around 2 inches deep, approximately 1 1/2 hours. Serve over cooked rice.