Fish Creole Recipe

Name: Fish Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz. fresh or frozen fish fillets; 1/3 c. chopped onion; 1/3 c. chopped green pepper; 1 clove garlic, minced; 1 (16 oz.) can tomatoes, cut up; 2 Tbsp. snipped parsley; 1 Tbsp. instant chicken bouillon granules; dash of bottled hot pepper sauce; 1 Tbsp. cornstarch; 3 c. hot cooked rice

Servings: persons

16 oz. fresh or frozen fish fillets
1/3 c. chopped onion
1/3 c. chopped green pepper
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
2 Tbsp. snipped parsley
1 Tbsp. instant chicken bouillon granules
dash of bottled hot pepper sauce
1 Tbsp. cornstarch
3 c. hot cooked rice

1
Thaw fish, if frozen.
2
Cut into 1-inch cubes.
3
Combine onion, green pepper, garlic and 2 tablespoons water.
4
Cook, covered, until tender.
5
Add undrained tomatoes, parsley, bouillon, hot pepper sauce and 1/2 cup water.
6
Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons cold water; stir into tomato mixture.
7
Cook and stir until thickened.
8
Stir in fish.
9
Simmer, covered, 5 to 7 minutes.
10
Serve over rice.

691

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 oz. fresh or frozen fish fillets, 1/3 c. chopped onion, 1/3 c. chopped green pepper, 1 clove garlic, minced, and more.

Yes, Fish Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Creole

How did you like this recipe?

Frequently Asked Questions