This is an early American recipe calling for catfish, the pride of the Mississippi River; sole or flounder may be substituted when catfish is not available.^*

Whether children will be present at the Halloween Party or not, be sure to have trick-or-treat goodies on hand; the assorted goblins and gremlins and witches and ghosts who call on you during the evening ensure the success of the party.

3 pounds catfish^*
4 tablespoons lemon juice
1/4 cup cooking oil
1 1/2 cups chopped onion
1 cup celery
6 cloves garlic, minced
1 can (24-oz size) whole, canned tomatoes
2 cups mashed potatoes
4 bay leaves
1 teaspoon thyme
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 cup (1 stick) butter
2 tablespoons Worcestershire sauce

Skin and fillet fish, taking care to remove all bones. Sprinkle with lemon juice and set aside. Heat oil in heavy skillet or Dutch oven; sauté onions, celery, and garlic until tender.

Add tomatoes, mashed potatoes, bay leaves, thyme, salt, butter, and Worcestershire sauce. Bring to boil. Add fish and stir gently; cook over low heat 25-45 minutes, stirring occasionally. Remove bay leaves. Serve in soup bowls with garlic bread and tossed green salad.

Yield 4-5 servings.
^* In some areas in the U.S. catfish may be purchased canned (like tuna or salmon), and represents a considerable saving. Use 3 cans (12-oz size) canned catfish instead of 3 pounds fresh fillet.

Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.