Ratatouille And Cod Stew

Ingredients

2 tb olive oil
2 slices onions
2 garlic
1 green pepper
1 eggplant
1 zucchini
8 oz clam broth
28 oz tomatoes
1/4 c basil
1/4 c italian parsely
1/4 ts thyme
2 cod

Instructions

;inch pieces Hot cooked rice 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. Makes 6 servings. From Newsday (Long Island Newspaper), "Cinderellas of the Sea", by Marie Blanco p.65, January 13, 1993.