Fish Stew

Name: Fish Stew
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 28 ounce can plum tomatoes, drained and chopped juices reserved; 3 cups water, broth or clam juice; 1 teaspoon dried thyme or oregano; 1 teaspoon salt; 4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces; 2 ears of corn, cut crosswise into 1inch pieces; 1 1/2 pounds monkfish, cut into 1inch cubes; Salt and freshly ground black pepper or crushed red pepper; 1/3 cup chopped parsley

12 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
28 ounce can plum tomatoes, drained and chopped juices reserved
3 cups water, broth or clam juice
1 teaspoon dried thyme or oregano
1 teaspoon salt
4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces
2 ears of corn, cut crosswise into 1inch pieces
1 1/2 pounds monkfish, cut into 1inch cubes
Salt and freshly ground black pepper or crushed red pepper
1/3 cup chopped parsley

Directions

1

In a large saucepan heat olive oil.
2

Add onion and cook until tender, adding water if onions
3

begin to stick.
4

Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn.
5

Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
6

Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
7

ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.