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Fish Creole

1 lb. whole or Haddock
1 (2 oz.) can sliced mushrooms
1 sliced stalk celery
1 1/2 Tbsp. minced onion
1 (8 oz.) can tomato sauce
1/2 diced green pepper
1 tsp. chicken bouillon granules
3 Tbsp. water


Rinse fish and pat dry. Arrange fish in 12 x 8 x 2 inch dish, thickest pieces on outside edges. Stir together tomato sauce, mushrooms, green pepper, celery, water, onion and bouillon. Pour over fish. Cover with plastic wrap, 1 corner open for venting. Microwave at high for 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes. Let stand 5 minutes to blend flavors.





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