Recipe by Peggy Dugas
Makes 8 servings
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.