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

Partially thaw cod fillets, leaving in a block. Melt butter in a large saucepan. Add onions, green pepper and garlic; saute until tender, about 5 minutes. Add tomatoes, parsley, paprika, sugar, red pepper and bay leaf; bring to boil. Reduce heat; cover and simmer 30 minutes. Cut partially thawed cod into 1" square pieces. Add to sauce. Cook about 5 minutes, stirring occasionally, until fish flakes easily with fork. Remove bay leaf. Blend together cornstarch and water. Add to creole and cook, stirring, until slightly thickened. Serve with rice. Makes 4 servings.