French Quarter Fish Creole

Directions

1. In 2 quart saucepan over high heat, heat butter, 3 cups water and 1 teaspoon salt to boiling; stir in rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Fluff rice with fork; keep warm.
2. Meanwhile let frozen fish stand at room temperature 15 minutes to thaw slightly. In 4 quart saucepan over medium heat, in hot oil, cook onions, celery, green pepper and garlic until tender, stirring often.
3. Cut fish into 1 inch chunks. Add to vegetable mixture in saucepan with tomatoes and their liquid, sugar, hot pepper sauce, frozen peas and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until fish flakes easily when tested with a fork and peas are tender. Serve with rice.