Fish Creole

Categories: Main dish

Serves: 1 Servings

Ingredients:

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

Instructions:
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

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