Ratatouille and Cod Stew
Try this Ratatouille and Cod Stew recipe, or contribute your own. "Soups" and "Seafood" are two of the tags cooks chose for Ratatouille and Cod Stew.
Yield: 6 Ready in 1 hours
favorite of 8 people 3 people want to try
|1 lgGreen pepper; cut into 1 in|
|1 smEggplant; cut in 1 in cubes|
|1 mdZucchini; cut in chunks|
|28 ozCrushed tomatoes; 1 can|
|2 lbCod; or pollack, cut into 2-inch pieces|
|1/4 cFresh basil; chopped|
|2 tbolive oil|
|2 mdOnions; sliced|
|1/4 cItalian parsely; chopped|
|8 ozClam broth|
|Hot cooked rice|
Ratatouille and Cod Stew Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Ratatouille and Cod Stew Reviews
1 years, 1 months, 3 days, 9 hours, 40 minutes ago
Blogger? Grab a link to this recipe
Add to on: