Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | V-8® vegetable juice |
2 tablespoons | Onion; minced |
1½ cup | V-8® vegetable juice; no added salt |
1 tablespoon | Dried parsley |
1 pounds | Fish fillets; cut in 1\" cubes |
2 teaspoons | Worcestershire sauce |
1½ cup | Corn with red and green peppers, drained |
Combine all ingredients in saucepan. Bring to boil. Reduce heat: cover and simmer 5 minutes or until fish flakes easily. Stir occasionally. Serve with toasted French bread slices.
>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: MARIA BOVILL Alliance Cookbook Coordinator LSU Student Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@...> on Oct 21, 1997