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Long Island Fisherman Stew

2 pounds fish fillet -- fresh or frozen
1 tablespoon margarine
1 cup onion -- chopped
1 clove garlic clove -- crushed
32 ounces canned tomatoes -- undrained, cut up
3 cups water
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red hot pepper
1 teaspoon salt
4 cups pumpkin or winter squash -- cut in 1-inch cubes
2 fresh corn ear -- cut into 1-inch piec

Cut fish into 1-inch cubes. In a large saucepan melt margarine. Add onion and garlic and cook until vegetables are tender. Add tomatoes, water, basil, thyme, red pepper, salt pumpkin and corn. Cover and bring to a boil; simmer for 10 to 15 minutes or until pumpkin and corn are done. Add fish and continue to cook for 5 to 10 minutes or until fish flakes easily when tested with a fork.

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