Fish creole rbtn28a
6 servings
Ingredients
| Quantity | 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 |
Directions
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...