Long Island Fisherman Stew

Recipe Ingredients

2 lbs	908g / 32oz	Porgy fillets (monkfish, sea bass,
		Blackfish, or cod can be substituted)
1 tablespoon	15ml	Margarine or butter
1 cup	62g / 2.2oz	Chopped onion
1		Garlic clove - crushed
2		Tomatoes - (16 oz ea) - undrained, cut up
3 cups	711ml	Water
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Thyme
1/4 teaspoon	1.3ml	Crushed red pepper
1 teaspoon	5ml	Salt
4 cups	948ml	Pumpkin or winter squash in 1" cubes
2		Corn - cut crosswise
		Into 1" pieces

Recipe Instructions

Cut fish fillets into 1- to 2-inch pieces.

In a large saucepan melt margarine. Add onion and garlic and cook until tender. Add tomatoes, water, basil, thyme, red pepper, salt, pumpkin and corn. Cover and bring to a boil. Simmer for 10 to 15 minutes or until pumpkin and corn are done.

Add fish and continue to cook for 5 to 10 minutes or until fish turns opaque and begins to flake when tested with a fork.

This recipe yields 4 to 6 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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