Title: Rustic Fish Stew
Categories: Seafood
Yield: 4 Servings

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

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

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