| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onion |
| 3 | Lg. cloves garlic, minced | |
| 1 | Red bell pepper, cut in 1/4 | |
| Inch dice, (about 1 cup) | ||
| 1 | Sm zucchini, cut in 1/4 inch | |
| Dice (about 1 cup) | ||
| 1/2 | ts | Dried thyme leaves |
| Salt, pepper | ||
| 1 | 14.5 oz. can italian-style | |
| Diced tomatoes. | ||
| 1 | c | Clam juice |
| 1 | c | Dry white wine |
| 1 | lb | Tilapia fillets, cut in 8 pc |
INSTRUCTIONS
Heat oil in a large, non-stick skillet. Saute onion and garlic over medium-high heat for 3 minutes, until just starting to soften. Add bell pepper, succhini, thyme, salt and pepper; saute 3 minutes longer. Add tomatoes with their juice, clam juice and wine. bring to a boil, reduce heat and simmer for 5 minutes. Add fish fillets and simmer 3-5 minutes, until fish is cooked through. Serve in shallow soup bowls with crusty bread. Columbus Ledger-Enquirer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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