Ingredients
- 3 l garlic (cloves)
- 1 bell pepper (red)
- 1 zucchini
- 1/4 dice
- 270 gr italian-style tomatoes (diced)
- 240 ml clam juice
- 240 ml dry wine (white)
- 210 gr tilapia fillets
- 60 gr onion (chopped)
- 16 ml olive oil
- 1 gr thyme leaves (dried)
Heat oil in a large, non-stick skillet. Saute onion and garlic over medium-high heat for 3 minutes, until just starting to soften. Add bell pepper, succhini, thyme, salt and pepper; saute 3 minutes longer. Add tomatoes with their juice, clam juice and wine. bring to a boil, reduce heat and simmer for 5 minutes. Add fish fillets and simmer 3-5 minutes, until fish is cooked through. Serve in shallow soup bowls with crusty bread. Columbus Ledger-Enquirer
