Vermicelli and orange roughy
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Fresh tomatoes; peeled and cored |
| 1 | medium | Green pepper; chopped |
| 1 | medium | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Wyler's chicken-flavor lnstant bouillon |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme leaves |
| ½ | teaspoon | American Heart Association original herb seasoning |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | pounds | Orange roughy or other white fish fillets; cut into 1-inch pieces |
| 1 | pack | (1-lb) Creamette Vermicelli; uncooked |
| ¼ | cup | Chopped fresh parsley |
Directions
In blender or food processor, process tomatoes until smooth. In large non-stick skillet, combine tomatoes, green pepper, onion, garlic, bouillon and seasonings. Bring to boil. Reduce heat; simmer 15 minutes. Add orange roughy; cover and cook until fish flakes with fork, about 10 minutes.
Remove bay leaf. Prepare Creamette Vermicelli as package directs; drain.
Arrange on warm platter; top with sauce. Garnish with parsley. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
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, .