| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Cajun, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Green bell pepper,chopped |
| 1/4 |
c |
Onion,finely chopped |
| 1 |
lb |
Turbot or other white fish |
| 1 |
cn |
Tomatoes,stewed(14.5oz) |
| 1 |
cn |
Tomato paste(6oz) |
| 1/2 |
c |
Sliced mushrooms |
| 1 1/2 |
ts |
Creole seasoning blend |
| 1 |
cn |
Clams,minced,drained(6.5oz) |
|
|
Hot cooked rice |
|
|
Lemon wedges |
INSTRUCTIONS
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.
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