Fish Creole - cooking recipe

Ingredients

16 oz. fresh or frozen fish fillets
1/3 c. chopped onion
1/3 c. chopped green pepper
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
2 Tbsp. snipped parsley
1 Tbsp. instant chicken bouillon granules
dash of bottled hot pepper sauce
1 Tbsp. cornstarch
3 c. hot cooked rice

Preparation

Thaw fish, if frozen.
Cut into 1-inch cubes.
Combine onion, green pepper, garlic and 2 tablespoons water.
Cook, covered, until tender.
Add undrained tomatoes, parsley, bouillon, hot pepper sauce and 1/2 cup water.
Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons cold water; stir into tomato mixture.
Cook and stir until thickened.
Stir in fish.
Simmer, covered, 5 to 7 minutes.
Serve over rice.
Makes 6 servings.