fish creole rbtn28a

Categories
Fish
Yield
6 servings
MeasureIngredient
16 ounces Fresh or frozen fillets
⅓ cup Chopped onion
⅓ cup Chopped green pepper
1 each Clove garlic minced
2 tablespoons Water
16 ounces Can tomatoes, cut up
2 tablespoons Parsley
1 tablespoon Instant chicken bouillon gra
1 x Dash bottled hot pepper sauc
½ cup Water
1 tablespoon Cornstarch
3 tablespoons Cold water
3 cups Hot cooked rice

Thaw fish if frozen. Cut into 1-inch cubes. Combine onion, green pepper, garlic and 2 tablespoons water. Cook, covered, until tender.

Add undrained tomatoes, parsley, bouillon granules, hot pepper sauce, and ½ cup water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons cold water. Stir into tomato mixture. Cook and stir until thickened. Stir in fish. Simmer, covered, 5 to 7 minutes. Serve over rice. Makes 6 servings...

Similar recipes

Random recipe of the day

Spinach curry

Follow us

 Subscribe in a reader