Ratatouille & Cod Stew
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
sliced |
|
| 2 | cloves |
garlic
|
|
| 1 | large |
green bell peppers
cut into 1 inch squares |
|
| 1 | small |
eggplant
cut in 1 inch cubes |
*
|
| 1 | medium |
zucchini
cut in chunks |
|
| 8 | ounces |
clam broth
|
* |
| 28 | ounces |
tomatoes, canned
crushed |
|
| ¼ | cup |
basil
fresh, chopped |
*
|
| ¼ | cup |
italian parsley
chopped |
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | pounds |
fish, cod
or pollack, cut into 2 inch pieces |
|
| 1 | x |
rice, cooked
hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | medium |
onions
sliced |
|
| 2 | cloves |
garlic
|
|
| 1 | large |
green bell peppers
cut into 1 inch squares |
|
| 1 | small |
eggplant
cut in 1 inch cubes |
*
|
| 1 | medium |
zucchini
cut in chunks |
|
| 231.2 | ml/g |
clam broth
|
* |
| 809.2 | ml/g |
tomatoes, canned
crushed |
|
| 59 | ml |
basil
fresh, chopped |
*
|
| 59 | ml |
italian parsley
chopped |
|
| 1.3 | ml |
thyme
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 907.2 | g |
fish, cod
or pollack, cut into 2 inch pieces |
|
| 1 | x |
rice, cooked
hot |
*
|
Directions
In a large stockpot, heat olive oil and sauté 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.
