Yield: 4 Servings
|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|
|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||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