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2 lb. fish fillets, fresh or frozen
1 tbsp. margarine or butter
1 cup chopped onion
1 clove garlic, crushed
2 cans (I lb. each) tomatoes, undrained, cut up
3 cups water
1 tsp. leaf basil
1 tsp. leaf thyme
1/4 tsp. crushed red pepper
1 tsp. salt
4 cups pumpkin or winter squash, cut into
1-inch cubes
2 ears corn, cut crosswise into 1 inch pieces.
Cut fish into 1-inch cubes. In a large saucepan melt margarine. Add onion and garlic and cook until vegetables are tender. Add tomatoes, water, basil, thyme, red pepper, salt, pumpkin, and corn. Cover and bring to a boil; simmer for 10 to I5 minutes or until pumpkin and corn are done. Add fish and continue to cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. Makes 12 cups.
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