Creole Fish
List of Ingredients
1 pound skinless, firm-fleshed fish fillets ( catfish works great)
1 medium onion, choped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1/2 medium green sweet pepper, chopped (1/4 cup)
3 cloves garlic, minced
2 tablespoons margarine or butter
1 16 ounce can tomatoes, cut up
1/4 cup water
2 tablespoons tomato paste
1 tablespoon snipped fresh parsley
1 teaspoon instant chicken bouillon granules
2 teaspoons chili powder
1/2 teaspoon Worcestershire sauce
Several dashes bottled hot pepper sauce
1 10 ounce package frozen cut okra
2 cups hot cooked rice
Recipe
Cut fish into one inch pieces; set aside.
Cook onion, celery, green pepper, and garlic in butter in a large skillet till tender.
Add undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worchesershire sauce, and hot pepper sauce. Bring mixture to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
Add fish and okra to tomato mixture, stirring gently to mix; return mixture to boiling. Reduce heat, cover, and simmer for 5 minutes or till fish flakes easily with a fork. Serve over hot rice. Makes 4 servings
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