Ingredients

1 (16 oz.) pkg. frozen flounder, cod,
or haddock fillets
2 Tbsp. salad oil
1 med. green pepper, cut into thin
strips
1 sm. onion, diced
1 sm. garlic clove, minced
1 (16 oz.) can tomatoes
1 (8 oz.) bottle clam juice
1/4 tsp. basil
1/8 tsp. pepper
1 (10 oz.) can whole baby clams

Cooking Instructions

Remove fish fillets from freezer. Let stand at room temperature 10 minutes; then cut fish into bite size chunks. Meanwhile, in 4 quart saucepan over medium heat, in hot oil, cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. To vegetables in saucepan, add tomatoes with their liquid, clam juice, basil, pepper, and fish chunks over high heat. Heat to boiling. Reduce heat to low, cover and simmer 10 minutes. Add clams with their liquid. Cook until clams are heated through and fish flakes with a fork. Makes 6 cups.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: