16 oz. fish (cod, white, orange roughy), cut into 1 inch cubes
1/3 c. chopped onion
1 clove garlic
1 (16 oz.) can stewed tomatoes
2 tbsp. parsley
1 tbsp. granular chicken bouillon
Dash of pepper sauce
Dash of Tabasco sauce
1 tbsp. cornstarch

Combine 2 tablespoons water, onion and garlic. Cook until tender. Add tomatoes, parsley, chicken bouillon, pepper and Tabasco sauce. Add 1/2 cup water. Cover and simmer 10 minutes. Blend cornstarch and 3 tablespoons cold water into cup. Pour into mixture in pan. Simmer 5 to 7 minutes. Add fish; cook until fish is flakey. Serve over rice. Makes 4 servings.