In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions
begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
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.
Recipe Courtesy of �Michelle Urvater