Fish Chowder

• 1 (16 oz.) pkg. frozen flounder, cod or haddock fillet (better with fresh fish; also can use orange roughy or catfish)
• 2 Tbsp. oil
• 1 medium green pepper, cut into thin strips
• 1 small onion, diced
• 1 small garlic clove, minced
• 1 (16 oz.) can tomatoes
• 1 can low salt chicken broth
• 1/4 tsp. basil
• 1/8 tsp. pepper

1. Cut fish into bite size chunks.
2. In a 4-quart saucepan, over medium heat in hot oil, cook green pepper, onion and garlic until tender, stirring occasionally.
3. To vegetables in saucepan, add tomatoes with the liquid, basil, pepper and fish chunks.
4. Heat to boiling on high heat.
5. Reduce heat to low; cover and simmer for 10 minutes.
6. Continue cooking until fish flakes when tested with fork.
7. You can also add cooked potato chunks and cooked sliced carrots when you add fish.

frozen flounder, oil, green pepper, onion, garlic, tomatoes, chicken broth, basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705836 (may not work)