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Fish Creole

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.




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