| 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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