Recipe courtesy of Michele Urvater
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1 hr 15 min
30 min
45 min
4 servings



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.

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