Saute garlic in oil in a large, heavy casserole or stock pot over low heat until slightly browned. Add fish stock, tomatoes, scallions, celery, bell pepper, bay leaves, salt and pepper. Simmer, covered, for 15 minutes.

Add squid, turn up heat to a medium boil and cook 3 minutes longer. Turn down heat to below boiling and add file powder. Sti, heat 30 seconds more, remove from heat. Sprinkle with cayenne.

Serve in bowls over rice with beer and toasted French bread or baguettes.

Fish Stock: Simmer all the ingredients in a covered pot for 45 minutes. Skim off the foam every 10 minutes. Strain through a seive or cheesecloth. Salt and pepper to taste.

Fish stock may be frozen for up to 1 month, or refrigerated for 3-4 days.

Posted from the Echo's Library 02/21/95 by Frank Skelly