Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Oil |
| ½ cup | Chopped red onion |
| 1 \N | Clove garlic; minced -or- |
| ½ teaspoon | Canned garlic |
| 1 pinch | Crushed red pepper flakes |
| ½ cup | Chopped green bell pepper |
| 1 teaspoon | Coriander or thyme |
| ½ teaspoon | Cumin |
| ¾ cup | Canned tomatoes; coarsely chopped; with liquid |
| 5 ounces | Cod or scrod fillets; cubed |
| ½ cup | Whole kernel corn; drained |
| \N \N | Salt and pepper to taste |
In 8-inch skillet, saute onion and garlic in oil until onion is soft. Add pepper flakes, bell pepper, coriander and cumin; saute about 2 minutes.
Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and corn. Cover and simmer until fish is done, about 6 minutes. (Fish will be flaky.) Serves 2.
ARKANSAS DEMOCRAT, ⅔/1988
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, .