Seafood Creole

1/4 cup vegetable oil
1 cup hot water
1 lb fish fillets cut into 1" cubes
1/2 cup chopped parsley
4 finely chopped garlic cloves
1 1/2 tsp salt
1 pinch cayenne pepper
3 cups hot cooked rice
1/4 cup all-purpose Flour
1 lb medium or large Shrimp, shelled, de-veined
1 can (8 oz) of tomato sauce
1/4 cup chopped green bell pepper
2 bay leaves
1/2 tsp thyme
2 lemon slices, seeded

Directions:

Heat oil over medium heat in a large skillet.

Blend in the flour, stirring constantly, until it's brown
(be careful not to scorch it).

Gradually add the water and cook until thick and smooth.

Add the remaining ingredients except for the rice.

Cover and simmer for 12 - 15 minutes.

Remove the bay leaves and lemon slices.

Spoon over hot cooked rice and serve.

Notes: 

Serves 4 people