Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 \N | Onion; finely chopped |
| 2 \N | Cloves garlic; crushed |
| 1 can | (28 oz) plum tomatoes; drained and chopped, juices reserved |
| 3 cups | Water; broth or clam juice |
| 1 teaspoon | Dried thyme or oregano |
| 1 teaspoon | Salt |
| 4 cups | Acorn squash; peeled, cut into 1inch pieces, about 1 1/2 pounds |
| 2 \N | Ears corn; cut crosswise into 1 inch pieces |
| 1½ pounds | Monkfish; cut into 1 inch cubes |
| \N \N | Salt |
| \N \N | Freshly ground black pepper or crushed red pepper |
| ⅓ cup | Chopped parsley |
In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions
begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
Yield: 4 servings
ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636 Posted to MC-Recipe Digest V1 #748 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997