Title: Fish Stew (Mf)
Categories: Stew-ss, Fish-ss
Yield: 4 Servings

2 tb Olive oil
1 Onion; finely chopped
2 Cloves garlic; crushed
1 cn (28 oz) plum tomatoes;
-drained and chopped, juices
-reserved
3 c Water; broth or clam juice
1 ts Dried thyme or oregano
1 ts Salt
4 c Acorn squash; peeled, cut
-into 1inch pieces, about 1
-1/2 pounds
2 Ears corn; cut crosswise
-into 1 inch pieces
1 1/2 lb Monkfish; cut into 1 inch
-cubes
Salt
Freshly ground black pepper
-or crushed red pepper
1/3 c Chopped parsley

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.

Yield: 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.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636 Posted to MC-Recipe
Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997