1 (16 oz.) pkg. frozen cod fillets
1 tbsp. butter
1 1/2 c. chopped onions
1/2 c. chopped green pepper
1 or 2 cloves garlic, minced
4 med. tomatoes, peeled and coarsely chopped
1/8 tsp. ground red pepper (optional)
1 bay leaf
2 tbsp. chopped parsley
2 tsp. paprika
1/2 tsp. sugar
1 tbsp. corn starch
1 tbsp. water
2 c. hot cooked rice, prepared without salt

Partially thaw cod fillets, leaving in a block. Melt butter in large saucepan; add onions, green pepper and garlic; saute until tender, about 5 minutes. Add tomatoes, red pepper and bay leaf; bring to a boil. Reduce heat, cover and simmer 30 minutes.

Cut partially thawed cod into 1-inch square pieces. Add to sauce. Cook about 5 minutes, stirring occasionally, until fish flakes easily with a fork.

Remove bay leaf. Blend together corn starch and water. Add to fish-tomato mixture and cook, stirring, until slightly thickened. Serve over rice. Serves 4.