Fish Creole
- 1 lb. fresh or frozen fish fillets
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 1 clove garlic, minced
- 1/4 c. margarine
- 1 (16 oz.) can tomatoes
- 1 Tbsp. dried parsley
- 1 Tbsp. instant chicken bouillon granules
- 1/4 tsp. hot pepper sauce
- 1 Tbsp. cornstarch
- 1 Tbsp. cold water
- hot cooked rice
- In skillet cook onion, green pepper and garlic in margarine until tender.
- Add undrained tomatoes (cut up), parsley flakes, bouillon granules and hot pepper sauce.
- Simmer, covered, for 10 minutes.
- Blend together cornstarch and water.
- Stir into tomato mixture.
- Cook and stir until thickened and bubbly.
- Cut fish into 1-inch pieces.
- Add to tomato mixture, stirring to coat.
- Return to boiling.
- Reduce heat.
- Simmer, covered, for 5 to 7 minutes. Serve fish mixture over rice.
onion, green pepper, clove garlic, margarine, tomatoes, parsley, instant chicken, hot pepper sauce, cornstarch, cold water, rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=832673 (may not work)