PORTUGUESE-STYLE ALASKA COD

• 1 cup sliced mushrooms
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 2 tbsp. oil
• 1 can (14-1/2 to 16 oz.) tomatoes, broken up
• 1/4 cup sliced ripe olives
• 1 tbsp. minced parsley
• 1/2 tsp. oregano, crushed
• 1/8 tsp. salt
• dash pepper
• 1 lb. Alaska cod fillets, thawed if necessary
• hot cooked rice (optional)

Saute mushrooms, onion and garlic in oil. Add remaining ingredients except cod; bring to boil. Cook, uncovered, 10 minutes; stir occasionally. Cut cod into serving-sized pieces; add to tomato mixture. Cover and cook over medium heat 8 to 10 minutes or until cod flakes easily when tested with a fork; baste occasionally. Serve with rice.

Makes 6 servings.

Tip: If desired, remove cod and add a mixture of 2 tsp. flour and 1 tbsp. water to tomato mixture. Cook and stir until slightly thickened.

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