Title: Fish Creole
Categories: Main
Yield: 1 Servings
| 1 | lb | Frozen fish fillets |
| 1/3 | c | Chopped onion |
| 1/3 | c | Chopped green pepper |
| 1 | cl | Garlic, minced |
| 1 | cn | Tomatoes, cut up 16 oz. |
| 2 | tb | Snipped parsley |
| 1 | tb | Instant chicken bouillon |
| | | Granules |
| | ds | Hot pepper sauce |
| 1 | tb | Cornstarch |
| 3 | c | Hot cooked rice |
Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper,
garlic and 2 tablespoons of water. Cook covered, till tender. Add
undrained tomatoes, parsley, bouillon, hot pepper sauce, and 1/2 cup of
water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons of
cold water; stir into tomato mixture. Cook and stir till thickened. Stir
in fish. Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg