3-1/2 pounds skinned and boned mullet fillets

1/2 cup chopped salt pork

2 medium onions, chopped

1 cup celery stalks and leaves, diced

3 cloves garlic, chopped

1 small green pepper, chopped

1 large can of tomatoes

1 can tomato paste

2 tablespoons Worcestershire sauce

1 teaspoon liquid hot pepper sauce

2 teaspoons black pepper

1 tablespoon salt

8 white potatoes cut into chunks

2 large carrots, sliced

Cut mullet fillets into chunks. In a large Dutch oven, fry salt pork until light brown. Add onions and cook until done. Add celery, garlic and green pepper and cook for 5 minutes. Add tomatoes, tomato paste, Worcestershire sauce, hot pepper sauce, pepper and salt. Cook 10 minutes. Add 1 pint boiling water, potatoes and carrots. Cook until potatoes are nearly done. Add mullet chunks and simmer until the fish flakes easily when tested with a fork. Makes 6 generous servings.

           — Mrs. Leonard E. Destin