Fish Creole

Directions

1. 1
   In skillet cook onion, green pepper and garlic in margarine until tender.
2. 2
   Add undrained tomatoes (cut up), parsley flakes, bouillon granules and hot pepper sauce.
3. 3
   Simmer, covered, for 10 minutes.
4. 4
   Blend together cornstarch and water.
5. 5
   Stir into tomato mixture.
6. 6
   Cook and stir until thickened and bubbly.
7. 7
   Cut fish into 1-inch pieces.
8. 8
   Add to tomato mixture, stirring to coat.
9. 9
   Return to boiling.
10. 10
    Reduce heat.
11. 11
    Simmer, covered, for 5 to 7 minutes. Serve fish mixture over rice.