Fish Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - finely chopped
2		Garlic cloves - crushed
1		Plum tomatoes - (28 oz) - drained, chopped,
		Juices reserved
3 cups	711ml	Water, broth or clam juice
1 teaspoon	5ml	Dried thyme or oregano
1 teaspoon	5ml	Salt
4 cups	250g / 8.8oz	Acorn squash - (abt 1 1/2 lbs) - peeled, and
		Cut into 1" pieces
2		Corn ears - cut crosswise
		Into 1" pieces
1 1/2 lbs	681g / 24oz	Monkfish - cut 1" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
		(or crushed red pepper, to taste)
1/3 cup	48g / 1.7oz	Chopped parsley

Recipe Instructions

In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.

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

This recipe yields 4 servings.

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.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6636)

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