Ratatouille and cod stew - bsnx01a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Stuart Talkofsky -BSNX01A | ||
| 2 | tablespoons | Olive oil |
| 2 | mediums | Onions ;sliced |
| 2 | 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 |
| Salt | ||
| Pepper | ||
| 2 | pounds | Cod or pollack ;cut into 2 |
| ;inch pieces | ||
| Hot cooked rice | ||
Directions
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.