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

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 chunks
8	oz	Clam broth
28	oz	Crushed tomatoes - 1 can
1/4	c	Fresh basil ;chopped
1/4	c	Italian parsely ;chopped
1/4	ts	Thyme
		Salt
		Pepper
2	lb	Cod 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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