| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs |
Italian |
Fish, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
-Stuart Talkofsky -BSNX01A |
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions ;sliced |
| 2 |
|
Garlic cloves |
| 1 |
lg |
Green pepper; cut into 1 in ;inch squares |
| 1 |
sm |
Eggplant ;cut in 1 in cubes |
| 1 |
md |
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 |
ts |
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.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”