---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RATATOUILLE AND COD STEW - BSNX01A
  Categories: Fish, Soups, Vegetables
       Yield: 6 servings
  
            -Stuart Talkofsky -BSNX01A
       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
            ;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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