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Fish and Veggies

1 small yellow summer squash
1 small zucchini
1 cup sliced fresh mushrooms
1/4 cup water
1/2 of a small onion
1/8 tsp. salt
1 (14 1/2 oz.) can tomatoes, cut up
1 Tbsp. cornstarch
1/4 tsp. basil
1/4 tsp. oregano
Dash hot pepper sauce
1 cup chicken broth
1 lb. fish (Sole, Flounder, Halibut, etc.)


Make the sauce: Cut squash in 1/2 lengthwise, then crosswise in 1/4" thick slices. In saucepan combine squash, zucchini, mushrooms, water, salt. Bring to a boil, reduce heat, simmer, covered 4 minutes until tender; drain. Mix undrained tomatoes, cornstarch, spices and stir into the vegetable mixture. Cook 2 minutes until bubbly.


In a separate skillet, bring chicken broth to boil, add fish, cook 4 to 6 minutes per 1/2" thickness.


Spoon sauce over fish, garnish with rosemary.


Makes 4 servings



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