Fish Creole Rbtn28a Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
16 ounce: Fresh or frozen fillets,
1 tbsp: Instant chicken bouillon gra,
1/3 cup: Chopped onion,
Dash bottled hot pepper sauc,
1/3 cup: Chopped green pepper,
1/2 cup: Water,
1 each: Clove garlic minced,
1 tbsp: Cornstarch,
2 tbsp: Water,
3 tbsp: Cold water,
16 ounce: Can tomatoes, cut up
3 cup: Hot cooked rice,
2 tbsp: Parsley,
Directions:
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 granules, 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...
Source from luhu.jp
pepper, garlic and 2 tablespoons water. Cook, covered, until tender.
Add undrained tomatoes, parsley, bouillon granules, 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...
Source from luhu.jp
Tags
Fish