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CATEGORY CUISINE TAG YIELD
Seafood Veracruz Seafood 2 Servings

INGREDIENTS

2 ts Oil
1/2 c Chopped red onion
1 Clove garlic; minced -or-
1/2 ts Canned garlic
1 pn Crushed red pepper flakes
1/2 c Chopped green bell pepper
1 ts Coriander or thyme
1/2 ts Cumin
3/4 c Canned tomatoes; coarsely chopped; with liquid
5 oz Cod or scrod fillets; cubed
1/2 c Whole kernel corn; drained
Salt and pepper to taste

INSTRUCTIONS

In 8-inch 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.

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