1/2 lb. shrimp, peeled
1 lb. fish fillets, cut in small pieces
1 1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. chopped green pepper
1 Tbsp. unsalted margarine
4 ripe tomatoes, peeled and coarsely chopped
2 Tbsp. chopped parsley
2 tsp. paprika
1/2 tsp. sugar
1/8 tsp. cayenne pepper
1 bay leaf
1 Tbsp. cornstarch
1 Tbsp. water
1 c. uncooked rice

Sauté onions, green pepper and garlic in margarine until tender. Add tomatoes, parsley, paprika, sugar, cayenne and bay leaf. Cover and simmer 30 minutes. Add fish to sauce, then add shrimp. Cook about 5 minutes, stirring occasionally until shrimp turns pink and fish flakes easily with fork. Blend together cornstarch and water. Add to creole and cook, stirring until slightly thickened.

Meanwhile cook rice according to directions, omitting salt. Serve with creole.