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1 lb Frozen fish fillets
1/3 c Chopped onion
1/3 c Chopped green pepper
1 cl Garlic, minced
1 cn Tomatoes, cut up 16 oz.
2 tb Snipped parsley
1 tb Instant chicken bouillon granules
ds Hot pepper sauce
1 tb Cornstarch
3 c Hot cooked rice
Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green
pepper, garlic and 2 tablespoons of water. Cook covered, till tender.
Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and 1/2
cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3
tablespoons of cold water; stir into tomato mixture. Cook and stir
till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes.
Serve over rice.