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1 pound black drum fillets or other fish fillets -- fresh or fresh-frozen
1 teaspoon dehydrated onion flakes
3 cups tomato juice
1 teaspoon curry powder
1 teaspoon celery salt
1/4 teaspoon garlic powder
1 Bay leaf -- broken
1 pinch thyme
1/8 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
Thaw frozen fish.
Combine all ingredients in a large covered saucepan except fish. Heat well.
Add fish, making sure it is covered with sauce. Simmer until fish flakes easily when tested with a fork, about 20 minutes.
Remove fish and serve.
Makes approximately two 6 oz. servings.