Fish Or Shrimp Creole(Adapted From Better Homes And Garden New Cookbook.)

• 1 lb. fresh or frozen fish fillets or shrimp
• `1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1 clove garlic, minced
• 1 tsp. grated ginger root (to neutralize garlic!)
• 1 (16 oz.) can tomatoes, chopped
• 1 Tbsp. dried parsley flakes or fresh
• 1 Tbsp. chicken bouillon granules or 2 cubes
• 1 Tbsp. cornstarch
• 1/4 tsp. hot pepper sauce

1. Brown onion, green pepper, garlic, celery and ginger root in a little oil in 10-inch skillet.
2. Add undrained tomatoes, parsley flakes, bouillon and hot pepper sauce.
3. Simmer 10 minutes.
4. Add cornstarch moistened by 1 tablespoon cold water.
5. Cook until thickened and bubbly.
6. Cut fish into 1 inch or smaller pieces; add to sauce.
7. Simmer 5 minutes more until fish flakes.

shrimp, onion, green pepper, celery, clove garlic, ginger root, tomatoes, parsley, chicken bouillon granules, cornstarch, hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290924 (may not work)