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

1. In skillet cook onion, green pepper and garlic in margarine until tender.
2. Add undrained tomatoes (cut up), parsley flakes, bouillon granules and hot pepper sauce.
3. Simmer, covered, for 10 minutes.
4. Blend together cornstarch and water.
5. Stir into tomato mixture.
6. Cook and stir until thickened and bubbly.
7. Cut fish into 1-inch pieces.
8. Add to tomato mixture, stirring to coat.
9. Return to boiling.
10. Reduce heat.
11. 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)