Yield: 6 servings
Measure | Ingredient |
---|---|
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...