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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Eggs Italian Fish, Soups, Vegetables 6 Servings

INGREDIENTS

Stuart Talkofsky -BSNX01A
2 T Olive oil
2 Onions, sliced
2 Garlic cloves
1 Green pepper, cut into 1 in
inch squares
1 Eggplant, cut in 1 in cubes
1 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 t Thyme
Salt
Pepper
2 lb Cod or pollack, cut into 2
inch pieces
Hot cooked rice

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 245.4mg
Potassium: 529.8mg
Carbohydrates: 20.3g
Fiber: 4.1g
Sugar: 6.3g
Protein: 3.5g


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