Recipe - Gulf-Style Creole Fish

2 tablespoon Butter or margarine
One half cup Green bell pepper,chopped
One fourth cup Onion,finely chopped
1 pound Turbot or other white fish
1 cn Tomatoes,stewed(14.5oz)
1 cn Tomato paste(6oz)
One half cup Sliced mushrooms
1 One half teaspoon Creole seasoning blend
1 cn Clams,minced,drained(6.5oz)
Hot cooked rice
Lemon wedges

1. Melt butter in a large skillet over medium heat; add bell pepper and
onion and cook 6 to 8 minutes or until tender, stirring occasionally.

2. Add fish and cook 5 minutes or until fish is opaque, stirring
occasionally.

3. Stir in tomatoes, tomato paste, mushrooms and seasoning.

4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until
slightly thickened.

5. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly
heated, stirring occasionally.

6. Serve with rice, garnished with lemon wedges.