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Ratatouille and Cod Stew

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
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.

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