Ratatouille And Cod Stew - Bsnx01a Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
-Stuart Talkofsky -BSNX01A,
28 ounce: Crushed tomatoes, 1 can
2 tbsp: Olive oil,
1/4 cup: Fresh basil, chopped
2 medium: Onions, sliced
1/4 cup: Italian parsely, chopped
2: Garlic cloves,
1/4 tsp: Thyme,
1 large: Green pepper, cut into 1 in
Salt,
-, inch squares
Pepper,
1 small: Eggplant, cut in 1 in cubes
2 lbs: Cod or pollack, cut into 2
1 medium: Zucchini, cut in chunks
, inch pieces
8 ounce: Clam broth,
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.
Source from luhu.jp
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.
Source from luhu.jp