1 tablespoon vegetable oil
1 green bell pepper, seeded and diced
1/2 teaspoon dried oregano leaves
1 (10 3/4-ounce) can condensed tomato soup, undiluted
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound cod
Cooked rice for accompaniment
In a large skillet over medium heat, heat oil. Add diced green bell pepper and oregano; cook until tender-crisp, stirring often.
Add tomato soup, water, garlic powder, pepper, and cayenne pepper. Bring to a boil then add cod. Cover and cook over low heat for 5 minutes, or until the fish flakes easily.
Serve with the cooked rice.
Makes 4 servings.