Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Stuart Talkofsky -BSNX01A 28 oz Crushed tomatoes - 1 can
2 tb Olive oil 1/4 c Fresh basil ;chopped
2 md Onions ;sliced 1/4 c Italian parsely ;chopped
2 Garlic cloves 1/4 ts Thyme
1 lg Green pepper; cut into 1 in Salt
-;inch squares Pepper
1 sm Eggplant ;cut in 1 in cubes 2 lb Cod or pollack ;cut into 2
1 md Zucchini ;cut in chunks ;inch pieces
8 oz Clam broth 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.

Browse by categories