| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish-ss, Stew-ss |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Cloves garlic, crushed |
| 1 |
|
28 oz plum tomatoes |
|
|
drained and chopped |
|
|
juices |
|
|
reserved |
| 3 |
c |
Water, broth or clam juice |
| 1 |
t |
Dried thyme or oregano |
| 1 |
t |
Salt |
| 4 |
c |
Acorn squash, peeled cut |
|
|
into 1inch pieces about |
|
|
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
1
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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