Fish Creole - cooking recipe

Ingredients

1 1/2 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
3/4 tsp. dried basil leaves
1 (10 oz.) pkg. frozen whole baby okra
1 (14 1/2 oz.) can sliced baby tomatoes
1 lb. frozen sole or flounder fillets, thawed enough to separate
2 c. cooked rice

Preparation

In a medium-sized saucepan, bring broth, salt, pepper and basil to a boil over moderately high heat.
Add okra.
Reduce heat to moderate.
Cover and cook about 5 minutes until just tender and still bright green.
Add tomatoes and their juice, then arrange fish fillets on top.
Cover and cook about 3 to 5 minutes longer or until fillets are done.
Makes about 5 cups.