Fish stew (mf)

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 Onion; finely chopped
2 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 Ears corn; cut crosswise into 1 inch pieces
1½ pounds Monkfish; cut into 1 inch cubes
Salt
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

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