1 (16 oz) pkg frozen flounder, cod, or haddock fillets
2 tbls vegetable oil
1 medium green pepper, cut into thin strips
1 garlic clove, minced
1 (16 oz) can tomatoes, un-drained
1 (8 oz) bottle clam juice
¼ tsp dried basil
¼ tsp pepper
1 (10 oz) can whole baby clams, un-drained
Let frozen fish fillets stand at room temp 10 minutes to thaw slightly; then cut into bite-size pieces. Meanwhile, in 4-quart saucepan over medium heat, heat oil and cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally. Add tomatoes, clam juice, basil, pepper, and fish; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add clams with their liquid; cook until heated through and fish flakes.
