Ratatouille and Cod Stew

Ready in 1 hour

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Top-ranked recipe named "Ratatouille and Cod Stew"

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Ingredients

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Pepper
1 lg Green pepper; cut into 1 in
1 sm Eggplant; cut in 1 in cubes
1 md Zucchini; cut in chunks
28 oz Crushed tomatoes; 1 can
2 lb Cod; or pollack, cut into 2-inch pieces
1/4 c Fresh basil; chopped
Salt
2 tb olive oil
2 md Onions; sliced
1/4 ts Thyme
1/4 c Italian parsely; chopped
2 Garlic
8 oz Clam broth
Hot cooked rice

Original recipe makes 6

Servings  

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.

Calories Per Serving: 225 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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