Fish Stew

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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