Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -Stuart Talkofsky -BSNX01A |
2 tablespoons | Olive oil |
2 mediums | Onions ;sliced |
2 \N | Garlic cloves |
1 large | Green pepper; cut into 1 in ;inch squares |
1 small | Eggplant ;cut in 1 in cubes |
1 medium | Zucchini ;cut in chunks |
8 ounces | Clam broth |
28 ounces | Crushed tomatoes - 1 can |
¼ cup | Fresh basil ;chopped |
¼ cup | Italian parsely ;chopped |
¼ teaspoon | Thyme |
\N \N | Salt |
\N \N | Pepper |
2 pounds | Cod or pollack ;cut into 2 |
\N \N | ;inch pieces |
\N \N | Hot cooked rice |
In a large stockpot, heat olive oil and saute onions, garlic, green pepper, eggplant and zucchini 5 minutes, stirring frequently. Add clam broth, canned tomatoes, basil, parsley, thyme, salt and pepper.
Bring to a boil, lower heat and simmer 15 minutes. Add fish and simmer 8 minutes or until it is opaque and flakes easily with a fork.
Serve stew over rice. Makes 6 servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea", by Marie Blanco p.65, January 13, 1993.