Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tablespoons of water. Cook covered, till tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and 1/2 cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons of cold water; stir into tomato mixture. Cook and stir till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg
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|Serving Size: 1 Serving (1597g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 266 (16%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 272.9mg||84 %|
|Sodium 1407mg||49 %|
|Potassium 1742.7mg||46 %|
|Total Carbohydrate 233.1g||69 %|
|Dietary Fiber 12.1g||49 %|
|Sugars, other 221g|
|Protein 110g||157 %|
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Calories per serving: 1688
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