-Stuart Talkofsky -BSNX01A
      2 tb Olive oil

      2 md Onions ;sliced

      2    Garlic cloves

      1 lg Green pepper; cut into 1 in

           -;inch squares
      1 sm Eggplant ;cut in 1 in cubes

      1 md Zucchini ;cut in chunks

      8 oz Clam broth

     28 oz Crushed tomatoes - 1 can

    1/4 c  Fresh basil ;chopped

    1/4 c  Italian parsely ;chopped

    1/4 ts Thyme

           Salt
           Pepper
      2 lb Cod or pollack ;cut into 2

           ;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.