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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

  1. 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. 

  2. 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.

  3. Serve with brown rice and a vegetable.