Yield: 2 Servings
|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|
|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, .