Instructions: In medium bowl, combine garlic, parsley, 1 1/2 teaspoons salt, thyme, bay leaf, allspice and oil. Mash together until like paste. Spread on fish fillets. Set aside.

In large kettle, melt butter. Add onion, green pepper and saffron. Cook 5 minutes. Add tomatoes, remaining 1/2 teaspoon salt and Tabasco pepper sauce; simmer, uncovered, 10 minutes.

Add fish, okra and shrimp. Simmer, uncovered, 5 minutes or until fish flakes easily when pierced with fork. Serve over rice.

This recipe yields 4 servings.

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