Fish Creole

• 16 oz. fresh or frozen fish fillets
• 1/3 c. chopped onion
• 1/3 c. chopped green pepper
• 1 clove garlic, minced
• 1 (16 oz.) can tomatoes, cut up
• 2 Tbsp. snipped parsley
• 1 Tbsp. instant chicken bouillon granules
• dash of bottled hot pepper sauce
• 1 Tbsp. cornstarch
• 3 c. hot cooked rice

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

onion, green pepper, clove garlic, tomatoes, parsley, instant chicken, pepper sauce, cornstarch, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288264 (may not work)