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2 tablespoon Olive Oil
2 medium Onions, Sliced
2 Garlic Cloves
1 large Green Pepper, Cubed
1 small Eggplant, Cubed
1 medium Zucchini, Cut In 1" or 2.5cm Lengths
8 ounce Clam Broth
1¾ pound Tomatoes, Crushed
4 tablespoon Basil, Fresh Chopped
4 tablespoon Parsley, Fresh Chopped
¼ teaspoon Thyme
Seasoning, To Taste
2 pound Cod, Cut Into 2" or 5cm Long Pieces
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.
2 medium Onions, Sliced
2 Garlic Cloves
1 large Green Pepper, Cubed
1 small Eggplant, Cubed
1 medium Zucchini, Cut In 1" or 2.5cm Lengths
8 ounce Clam Broth
1¾ pound Tomatoes, Crushed
4 tablespoon Basil, Fresh Chopped
4 tablespoon Parsley, Fresh Chopped
¼ teaspoon Thyme
Seasoning, To Taste
2 pound Cod, Cut Into 2" or 5cm Long Pieces
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.