Ratatouille and Cod Stew - Bsnx01a
-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...
Ingredients
- 2medium onions ;sliced
- 2garlic cloves
- 1large green pepper; cut into 1 in
- 1medium zucchini ;cut in chunks
- 8ozclam broth
- 28ozcrushed tomatoes - 1 can
- 1/4cup fresh basil ;chopped
- 1/4cup italian parsely ;chopped
Directions
- 1
Stuart Talkofsky -BSNX01A 2 tb Olive oil 2 md Onions ;sliced 2 Garlic cloves 1 lg Green pepper
- 2
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/
- 3
Add clam broth, canned tomatoes, basil, parsley, thyme, salt and pepper
- 4
Bring to a boil, lower heat and simmer 15 minutes
- 5
Add fish and simmer 8 minutes or until it is opaque and flakes easily with a fork
- 6
Serve stew over rice
- 7
Makes 6 servings
- 8
From Newsday (Long Island Newspaper), "Cinderellas of the Sea", by Marie Blanco p.65, January 13, 1993.