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Ratatouille & cod stew

Yield: 6 Servings -St

Ingredients:

• 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

Instructions:

;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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