Creole Fillets

• 2 Tbsp. butter or margarine
• 1/3 c. chopped celery
• 1/4 c. slivered seeded green pepper
• 1/4 c. sliced onion
• 1 (8 oz.) can stewed tomatoes
• 1 (8 oz.) can tomato sauce with mushrooms
• 1 1/4 c. water
• 3/4 c. uncooked rice
• 1/8 tsp. dried oregano leaves
• 1/4 tsp. salt
• black pepper to taste
• 1 lb. pkg. frozen cod or flounder fillets, partially thawed and cut into 4-inch pieces

1. Melt butter in a 10-inch skillet over moderately low heat (225u0b0).
2. Add celery, green pepper and onion to skillet.
3. Cook until onion is lightly browned, stirring occasionally.
4. Stir in tomatoes, tomato sauce, water, rice, oregano, salt and black pepper into skillet.
5. Cook, covered 10 minutes.
6. Arrange fish over sauce mixture.
7. Cook with a cover for 10 to 15 minutes until rice is tender and fish can be flaked easily.
8. Makes 3 or 4 servings.

butter, celery, green pepper, onion, tomatoes, tomato sauce with mushrooms, water, rice, oregano, salt, black pepper, frozen cod

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913661 (may not work)