2 pounds frozen broccoli, green bean, onion and red bell pepper
               blend
               2 (14 oz) cans chunky tomatoes with juice
               1 tsp dried basil
               2 tsp cayenne pepper
               2 pounds cod fillets cut into serving sizes
               1 cup orange juice
               1/4 cup cornstarch

               Combine vegetables, tomatoes and basil to boil in a large skillet.
               (do NOT add water, mixture boils in tomato juice)  Add cod
               ontop of vegetables then pour orange juice over the fish and
               vegetables, sprinkle with cayenne.  Cover pan and cook for 10
               minutes until fish flakes with a fork.  Drain juices into a small
               saucepan, mix small amount of cold water with the cornstarch,
               pour into drippings until sauce thickens.  Pour sauce over fish
               and veggies and serve.