Recipe for Fish Creole


16 oz fresh or frozen fillets
1/3 cup chopped onion
1/3 cup chopped green pepper
1 each clove garlic minced
2 tablespoon water
16 oz can tomatoes, cut up
2 tablespoon parsley
1 tablespoon instant chicken bouillon gra
1 single dash bottled hot pepper sauc
1/2 cup water
1 tablespoon cornstarch
3 tablespoon cold water
3 cup hot cooked rice


Thaw fish if frozen. Cut into 1-inch cubes. Combine onion, green pepper, garlic and 2 tablespoons water. Cook, covered, until tender. Add undrained tomatoes, parsley, bouillon granules, hot pepper sauce, and 1/2 cup water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons cold water. Stir into tomato mixture. Cook and stir until thickened. Stir in fish. Simmer, covered, 5 to 7 minutes. Serve over rice. Makes 6 servings…

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