Gulf-Style Creole Fish

2 T 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 t 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.