2 med. onions, sliced
2 tsp. chili powder
2 tbsp. butter
1 can (28 oz.) whole tomatoes
1/2 c. peanut butter
1/2 tsp. salt
1 pkg. (10 oz.) frozen sliced okra
1 lb. cod fillets, cut into 1/2" slices
1 sm. green pepper, chopped (about 1/2 c.)

Cook and stir onion and chili powder in butter in 4 quart Dutch oven over medium heat until onion is tender, about 5 minutes. Stir in tomatoes (with liquid), peanut butter and salt. Break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Rinse okra under running cold water; drain.

Stir okra, fish and green pepper into tomato mixture. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork and okra is done, about 10 minutes. Sprinkle with peanuts if desired. 8 servings (about 1 cup) 240 calories each.