Cod braised in a Cajun-seasoned tomato sauce and served over cooked rice.
1 tablespoon vegetable oil
1 small green bell pepper, seeded and diced
1 small onion, chopped
1 stalk celery, chopped
1/2 teaspoon dried oregano leaves
1 (10.75-ounce) can condensed tomato soup, undiluted
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound cod
Cooked rice for accompaniment
- In a large skillet over medium heat, heat oil. Add green bell pepper, onion, celery and oregano; cook until tender-crisp, stirring often.
- Add tomato soup, water, garlic powder, pepper, and cayenne pepper. Bring to a boil then add cod. Cover and cook over low heat for 5 minutes, or until the fish flakes easily.
- Serve with the cooked rice.
Makes 4 servings.