Kooking with Ken

Fish Creole

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You can make this with cod, flounder, halibut, or haddock.

2 cups Brown rice
1/4 cut cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 16 ounce can tomatoes, cut up
1 tablespoon dried parsley flakes
1 tablespoon instant chicken bouillon granules
1/4 teaspoon bottled hot pepper sauce
1 tablespoon cornstarch
1 tablespoon cold water
1 pound fresh or frozen fish fillets

  1. Start cooking rice.
  2. Thaw fish, if frozen.
  3. In a 10-inch skillet cook onion, green pepper, and garlic in butter or margarine till tender but not brown.
  4. Add undrained tomatoes, parsley flakes, bouillon granules, and hot pepper sauce.
  5. Simmer, covered, for 10 minutes.
  6. Blend together cornstarch and cold water.
  7. Stir into tomato mixture.
  8. Cook and stir till thickened and bubbly.
  9. Cut fish into 1-inch pieces.
  10. Add fish to tomato mixture, stirring to coat.
  11. Return to boiling; reduce heat.
  12. Simmer, covered, for 5 to 7 minutes or till fish flakes easily when tested with a fork.
  13. Serve fish mixture over rice.

Makes 4 servings.

This page last updated: Tuesday, 19-May-2015 00:23:24 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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