-Stuart Talkofsky -BSNX01A
2 tb Olive oil
2 md Onions ;sliced
2 Garlic cloves
1 lg Green pepper; cut into 1 in
-;inch squares
1 sm Eggplant ;cut in 1 in cubes
1 md Zucchini ;cut in chunks
8 oz Clam broth
28 oz Crushed tomatoes - 1 can
1/4 c Fresh basil ;chopped
1/4 c Italian parsely ;chopped
1/4 ts Thyme
Salt
Pepper
2 lb Cod or pollack ;cut into 2
;inch pieces
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.
