Yield: 6 servings
|\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|
|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.