GULF-STYLE CREOLE FISH

      Title: GULF-STYLE CREOLE FISH
  Categories: Cajun, Fish, Seafood
       Yield: 6 Servings
  
       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
  
   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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