Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

New York Style Fish Stew




Source of Recipe


the web


List of Ingredients




1 tablespoon butter or margarine
1 medium onion, chopped
2 cloves garlic, crushed
1 (28-ounce) can whole tomatoes, drained
3 cups water
1 teaspoon crushed dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (29-ounce) can pumpkin puree
2 pounds boneless skinless sole fillets, cut into 1-inch cubes
1 cup loose-pack frozen corn kernels



Recipe



In a large, heavy-bottomed pot, melt butter over medium heat. Add onion and garlic and cook until tender, stirring occasionally, about 5 minutes.

Stir in tomatoes, water, basil, thyme, salt and red pepper flakes; bring to a boil. Add pumpkin and stir until thoroughly incorporated. Return to boil, reduce heat and gently simmer for 15 minutes.

Add fish and corn and cook for 5 to 10 more minutes, or until fish is thoroughly cooked. Serve immediately.