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Rustic fish stew
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| Artist: |
_ |
| Categories: |
Entrees, Fish, Seafood, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Olive oil | | 1/2
| cup | Chopped onion | | 3
| | Lg. cloves garlic, minced | | 1
| | Red bell pepper, cut in ?/td> | | | Inch dice, (about 1 cup) | | 1
| | Sm zucchini, cut in ?inch | | | Dice (about 1 cup) | | 1/2
| tsp | Dried thyme leaves | | | Salt, pepper | | 1
| | 14.5 oz. can italian-style | | | Diced tomatoes. | | 1
| cup | Clam juice | | 1
| cup | Dry white wine | | 1
| lbs | Tilapia fillets, cut in 8 pc |
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Procedures:
| 1 | Heat oil in a large, non-stick skillet. | | 2 | Saute onion and garlic over medium-high heat for 3 minutes, until just starting to soften. | | 3 | Add bell pepper, succhini, thyme, salt and pepper; saute 3 minutes longer. | | 4 | Add tomatoes with their juice, clam juice and wine. | | 5 | Bring to a boil, reduce heat and simmer for 5 minutes. | | 6 | Add fish fillets and simmer 3-5 minutes, until fish is cooked through. | | 7 | Serve in shallow soup bowls with crusty bread. | | 8 | columbus ledger-enquirer |
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