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Title: Ratatouille & Cod Stew
Categories: Seafood Soup Vegetable
Yield: 6 Servings

2tbOlive oil
2mdOnions ;sliced
2 Garlic cloves
1lgGreen pepper; cut into 1 in ;inch squares
1smEggplant ;cut in 1 in cubes
1mdZucchini ;cut in chunks
8ozClam broth
28ozCrushed tomatoes - 1 can
1/4cFresh basil ;chopped
1/4cItalian parsely ;chopped
1/4tsThyme
  Salt
  Pepper
2lbCod or pollack ;cut into 2
  ;inch pieces
  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.

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