Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter or margarine
     1/2  cup           green bell pepper -- chopped
     1/4  cup           onion -- finely chopped
   1      pound         turbot or other white fish
   1      14 oz can     tomatoes -- stewed
   1      6 oz can      tomato paste
     1/2  cup           sliced mushrooms
   1 1/2  teaspoons     Creole seasoning blend
   1      6.5 oz can    clams -- minced, drained
                        hot cooked rice
                        lemon wedges

Preparation:

1. Melt butter in a large skillet over medium heat; add bell pepper and onion and cook 6 to 8 minutes or until tender, stirring occasionally. 2. Add fish and cook 5 minutes or until fish is opaque, stirring occasionally. 3. Stir in tomatoes, tomato paste, mushrooms and seasoning. 4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until slightly thickened. 5. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly heated, stirring occasionally. 6. Serve with rice, garnished with lemon wedges.