Fish (or Shrimp) Creole

Name: Fish or Shrimp Creole
Ingredients: 1 pound fish fillets or shelled shrimp, thawed (Fish can be cod, haddock, tilapia, salmon); 1 medium onion, chopped; 1 stalk celery, chopped; 1/2 green or red bell pepper, chopped; 2 cloves garlic, chopped; 2 tbsp olive oil; 1 14.5 oz can diced tomatoes, undrained; 2 tbsp fresh parsley, chopped (Extra parsley can be frozen in a plastic bag for future use); 1/4-1/2 tsp salt; 1/2 tsp paprika; 1/8-1/4 tsp ground red pepper or red pepper flakes; 1 bay leaf

Fish or Shrimp Creole

Delicious, quick and easy way to prepare fish! No fishy odors in your kitchen!

Course Main Course

Servings 4 people

Author Better Homes and Gardens Cook Book

Ingredients

1 pound fish fillets or shelled shrimp, thawed Fish can be cod, haddock, tilapia, salmon
1 medium onion, chopped
1 stalk celery, chopped
1/2 green or red bell pepper, chopped
2 cloves garlic, chopped
2 tbsp olive oil
1 14.5 oz can diced tomatoes, undrained
2 tbsp fresh parsley, chopped Extra parsley can be frozen in a plastic bag for future use
1/4-1/2 tsp salt
1/2 tsp paprika
1/8-1/4 tsp ground red pepper or red pepper flakes
1 bay leaf

Instructions

Warm oil in a large skillet over medium heat. Add onion, celery, bell pepper, and garlic- cook until tender. Stir in undrained tomatoes, parsley, salt, paprika, red pepper, and bay leaf. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Nestle fish into sauce, covering with some of the sauce and cook for 5-10 minutes or until fish flakes easily with a fork. If using shrimp, cook for 2-3 minutes or until pink.
Serve with brown rice and a vegetable.