Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| ½ cup | Chopped onion |
| 3 \N | Lg. cloves garlic, minced |
| 1 \N | Red bell pepper, cut in 1/4 |
| \N \N | Inch dice, (about 1 cup) |
| 1 \N | Sm zucchini, cut in 1/4 inch |
| \N \N | Dice (about 1 cup) |
| ½ teaspoon | Dried thyme leaves |
| \N \N | Salt, pepper |
| 1 \N | 14.5 oz. can italian-style |
| \N \N | 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