| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Stew-ss, Fish-ss | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Onion; finely chopped | |
| 2 | Cloves garlic; crushed | |
| 1 | cn | (28 oz) plum tomatoes; drained and chopped, juices reserved |
| 3 | c | Water; broth or clam juice |
| 1 | ts | Dried thyme or oregano |
| 1 | ts | Salt |
| 4 | c | Acorn squash; peeled, cut into 1inch pieces, about 1 1/2 pounds |
| 2 | Ears corn; cut crosswise into 1 inch pieces | |
| 1 1/2 | lb | Monkfish; cut into 1 inch cubes |
| Salt | ||
| Freshly ground black pepper or crushed red pepper | ||
| 1/3 | c | Chopped parsley |
INSTRUCTIONS
In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender. Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley. Yield: 4 servings ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636 Posted to MC-Recipe Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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