1 tb Olive oil 1/2 c Chopped onion 3 Lg. cloves garlic, minced 1 Red bell pepper, cut in 1/4 Inch dice, (about 1 cup) 1 Sm zucchini, cut in 1/4 inch Dice (about 1 cup) 1/2 ts Dried thyme leaves Salt, pepper 1 14.5 oz. can italian-style Diced tomatoes. 1 c Clam juice 1 c Dry white wine 1 lb Tilapia fillets, cut in 8 pc Heat oil in a large, non-stick skillet. Saute onion and garlic over medium-high heat for 3 minutes, until just starting to soften. Add bell pepper, succhini, thyme, salt and pepper; saute 3 minutes longer. Add tomatoes with their juice, clam juice and wine. bring to a boil, reduce heat and simmer for 5 minutes. Add fish fillets and simmer 3-5 minutes, until fish is cooked through. Serve in shallow soup bowls with crusty bread. Columbus Ledger-Enquirer
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