vermicelli and orange roughy
- Categories
- Pasta
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Fresh tomatoes; peeled and cored |
| 1 medium | Green pepper; chopped |
| 1 medium | Onion; chopped |
| 2 | Cloves garlic; minced |
| 1 teaspoon | Wyler's chicken-flavor lnstant bouillon |
| 1 | Bay leaf |
| ½ teaspoon | Thyme leaves |
| ½ teaspoon | American Heart Association original herb seasoning |
| ⅛ teaspoon | Crushed red pepper |
| 1 pounds | Orange roughy or other white fish fillets; cut into 1-inch pieces |
| 1 pack | (1-lb) Creamette Vermicelli; uncooked |
| ¼ cup | Chopped fresh parsley |
In blender or food processor, process tomatoes until smooth. In large non-stick skillet, combine tomatoes, green pepper, onion, garlic, bouillon and seasonings. Bring to boil. Reduce heat; simmer 15 minutes. Add orange roughy; cover and cook until fish flakes with fork, about 10 minutes.
Remove bay leaf. Prepare Creamette Vermicelli as package directs; drain.
Arrange on warm platter; top with sauce. Garnish with parsley. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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