-Stuart Talkofsky -BSNX01A 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 Salt Pepper 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. From Newsday (Long Island Newspaper), "Cinderellas of the Sea", by Marie Blanco p.65, January 13, 1993.