Fish Stew (Michele Urvater) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. Add onion and cook until tender, adding water if onions
2. 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.
3. Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
4. 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.
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