In a large skillet over medium heat,
heat oil.
Add diced green bell pepper and
oregano; cook until tender-crisp, stirring often.
Add tomato soup, water, garlic
powder, pepper, and cayenne pepper.
Bring to a boil then add cod.
Cover and cook over low heat for
5 minutes, or until the fish flakes easily.
Serve with the cooked rice.
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