Ratatouille & Cod Stew -fish, soups, vegetables 2 tablespoon olive oil 2 medium onions; sliced 2 garlic cloves 1 large green pepper; cut into 1 in ;inch squar 1 small eggplant; cut in 1 in cubes 1 medium zucchini; cut in chunks 8 oz clam broth 28 oz crushed tomatoes - 1 can 1/4 cup fresh basil; chopped 1/4 cup italian parsely; chopped 1/4 teaspoon thyme 1 salt 1 pepper 2 lb cod or pollack; cut into 2 1 ; inch pieces 1 hot cooked rice 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. |
