I had some really nasty freezer-burnt pollack in my freezer and was looking for a recipe that 'rescue' it...or at least make it edible...and this was the one. I didn't have condensed tomato soup so I used Wolfgang Puck's Organic Tomato soup and skipped the water. My fish was really bad news so I cooked it twice as long, and since I was usually regular soup instead of condensed and all the fish was submerged, I cooked it uncovered for the rest of the time. Didn't have cayenne so I used red pepper flakes. Also tossed in a bay leaf. Served it with a mountain of brown rice in the middle of the dish with the fish in a 'moat' surrounding it. Was really great, especially considering the poor quality of fish I was using. I'm not a big fan of cooked green peppers but in this dish they were wonderful. This would also be a good recipe for shrimp or a medley of fish. I thought that it would need onions, but it didn't. Making it with regular soup instead of condensed gave me more of a 'fish stew' consistency, but that was really nice for the rice too.

Reviewed On: Feb. 9, 2009