Fish Creole

16 oz fresh or frozen fillets
1/3 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, minced
1 can (16 oz) tomatoes, cut up
2 tbsp snipped parsley
1 tbsp instant chicken bouillon granules
Dash of hot pepper sauce
1 tbsp corn starch
3 cups hot cooked rice

Thaw fish. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tbsp water. Cover and cook until tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce and 1/2 cup water. Cover and simmer for 10 minutes. Blend cornstarch and 3 tbsp cold water. Stir into tomato mixture. Cook and stir until thickened. Stir in fish. Simmer covered 5-7 minutes. Serve over rice.

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