Cooking Recipe Ratatouille & Cod Stew
Recipe Ingredients
-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 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
Directions
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.