Ratatouille And Cod Stew
| 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