|Frozen perch fillets||1⁄2 Pound|
|Frozen cut okra||10 Ounce (1 Package)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Onion||1 Medium, chopped|
|Green pepper||1⁄2 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Italian seasoning||1⁄2 Teaspoon|
|Instant chicken bouillon granules||1⁄4 Teaspoon|
|Canned minced clams||6 1⁄2 Ounce (1 Can)|
|Canned shrimp||4 1⁄2 Ounce, drained, rinsed (1 Can)|
Thaw fillets Skin and cut into bite-size pieces.
If necessary, break up frozen block of okra.
In a 2 1/2-quart casserole stir together okra, undrained tomatoes, tomato sauce, perch fillet pieces, onion, green pepper, garlic, Italian seasoning, bouillon granules, pepper, and 1/2 teaspoon salt.
Micro-cook, covered, on 100% power (HIGH) for 10 to 13 minutes or till the fish flakes easily when tested with a fork and the vegetables are tender, stirring twice.
Stir in clams and shrimp.
Micro-cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till heated through, stirring once.
Let mixture stand, covered, for 3 minutes before serving.