| 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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