Recipe for Vermicelli and Orange Roughy

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
6 med	Fresh tomatoes, peeled and cored
1 med	Green pepper, chopped
1 med	Onion, chopped
2 x	Cloves garlic, minced
1 tsp	Wylers chicken-flavor lnstant bouillon
1 x	Bay leaf
1/2 tsp	Thyme leaves
1/2 tsp	American Heart Association original herb seasoning
1/8 tsp	Crushed red pepper
1 lb	Orange roughy or other white fish fillets, cut into 1-inch pieces
1 pkt	(1-lb) Creamette Vermicelli, uncooked

Instructions:

Instructions: In blender or food processor, process tomatoes until smooth. In large non-stick skillet, combine tomatoes, green pepper, onion, garlic, bouillon and seasonings. Bring to boil. Reduce heat; simmer 15 minutes. Add orange roughy; cover and cook until fish flakes with fork, about 10 minutes.

Remove bay leaf. Prepare Creamette Vermicelli as package directs; drain.

Arrange on warm platter; top with sauce. Garnish with parsley. Refrigerate leftovers.

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