New Orleans Fish Creole

Description
Makes 6 servings

Ingredients

 * 1/2 cup chopped Onion
 * 1/2 cup chopped celery
 * 1 clove garlic, minced
 * 2 tablespoons butter or margarine
 * 1 teaspoon salt
 * 1 teaspoon curry powder
 * 1 15-ounce can tomato sauce
 * 1 teaspoon worcestershire sauce
 * 1/4 teaspoon hot pepper sauce
 * 6 frozen fillets of sole or other white (about 1-1/2 pounds),
 * partially thawed
 * 1 cup chopped green bell pepper
 * 3 cups hot cooked rice

Directions
Cook Onion, celery and garlic in butter in large skillet over medium heat until tender crisp. Stir in salt, curry powder, tomato sauce and worcestershire sauce; bring to a boil. Add and green pepper. Reduce heat, cover and simmer 25 to 30 minutes, or until flakes easily with fork. Serve over hot rice.