Recipe - Fish Creole

1 pound Frozen fish fillets
1/3 cup Chopped onion
1/3 cup Chopped green pepper
1 cl Garlic, minced
1 cn Tomatoes, cut up 16 oz.
2 tablespoon Snipped parsley
1 tablespoon Instant chicken bouillon
Granules
ds Hot pepper sauce
1 tablespoon Cornstarch
3 cup 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 One half 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. Randy Rigg