Ratatouille and cod stew - bsnx01a

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.

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