Recipe - Skillet Cod Veracruz

2 teaspoon Oil
One half cup Chopped red onion
1 Clove garlic; minced or
One half teaspoon Canned garlic
1 pn Crushed red pepper flakes
One half cup Chopped green bell pepper
1 teaspoon Coriander or thyme
One half teaspoon Cumin
Three fourths cup Canned tomatoes; coarsely
chopped; with liquid
5 ounce Cod or scrod fillets; cubed
One half cup Whole kernel corn; drained
Salt and pepper to taste

In 8inch skillet, saute onion and garlic in oil until onion is soft. Add
pepper flakes, bell pepper, coriander and cumin; saute about 2 minutes.

Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and
corn. Cover and simmer until fish is done, about 6 minutes. (Fish will be
flaky.) Serves 2.

ARKANSAS DEMOCRAT, 2/3/1988

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.