Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| ¼ cup | Onion,finely chopped |
| 1 can | Tomatoes,stewed(14.5oz) |
| ½ cup | Sliced mushrooms |
| 1 can | Clams,minced,drained(6.5oz) |
| 1 x | Lemon wedges |
| ½ cup | Green bell pepper,chopped |
| 1 pounds | Turbot or other white fish |
| 1 can | Tomato paste(6oz) |
| 1½ teaspoon | Creole seasoning blend |
| 1 x | Hot cooked rice |
1. Melt butter in a large skillet over medium heat; add bell pepper and onion and cook 6 to 8 minutes or until tender, stirring occasionally.
2. Add fish and cook 5 minutes or until fish is opaque, stirring occasionally.
3. Stir in tomatoes, tomato paste, mushrooms and seasoning. 4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until slightly thickened.
5. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly heated, stirring occasionally. 6. Serve with rice, garnished with lemon wedges.