Rustic fish stew

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
½ cup Chopped onion
3 Lg. cloves garlic, minced
1 Red bell pepper, cut in 1/4
Inch dice, (about 1 cup)
1 Sm zucchini, cut in 1/4 inch
Dice (about 1 cup)
½ teaspoon Dried thyme leaves
Salt, pepper
1 14.5 oz. can italian-style
Diced tomatoes.
1 cup Clam juice
1 cup Dry white wine
1 pounds Tilapia fillets, cut in 8 pc

Heat oil in a large, non-stick skillet. Saute onion and garlic over medium-high heat for 3 minutes, until just starting to soften. Add bell pepper, succhini, thyme, salt and pepper; saute 3 minutes longer. Add tomatoes with their juice, clam juice and wine. bring to a boil, reduce heat and simmer for 5 minutes. Add fish fillets and simmer 3-5 minutes, until fish is cooked through. Serve in shallow soup bowls with crusty bread.

Columbus Ledger-Enquirer

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