Fish Stew

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 28 ounce can plum tomatoes, drained and chopped juices reserved
• 3 cups water, broth or clam juice
• 1 teaspoon dried thyme or oregano
• 1 teaspoon salt
• 4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces
• 2 ears of corn, cut crosswise into 1inch pieces
• 1 1/2 pounds monkfish, cut into 1inch cubes
• Salt and freshly ground black pepper or crushed red pepper
• 1/3 cup chopped parsley

1. In a large saucepan heat olive oil.
2. Add onion and cook until tender, adding water if onions
3. begin to stick.
4. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn.
5. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
6. Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
7. ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.

olive oil, onion, garlic, tomatoes, water, thyme, salt, acorn squash, corn, monkfish, salt, parsley

Taken from www.foodnetwork.com/recipes/fish-stew-recipe.html (may not work)