2 tb Olive oil
2 md Onions; sliced
2 cl Garlic
1 lg Green pepper; diced 1"
1 sm Eggplant; cubed 1"
1 md Zucchini; chopped
8 oz Clam broth
28 oz Can crushed tomatoes
1/4 c Fresh basil; chopped
1/4 c Italian parsley; chopped
1/4 ts Thyme
Salt
Pepper
2 lb Cod or pollack; diced 2"
Cooked rice; hot
In a large stockpot, heat olive oil and saute onions, garlic, green
pepper, eggplant, and zucchini for 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.
Recipe by Marie Blanco
Recipe FROM: Newsday (Long Island) p.65, Jan 13, 1993
