Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   2      medium        onions -- sliced
   2                    garlic cloves
   1      large         green pepper -- cut into 1 in
                        squares
   1      small         eggplant -- cut in 1 in cubes
   1      medium        zucchini -- cut in chunks
   8      ounces        clam broth
  28      ounces        crushed tomatoes - 1 can
     1/4  cup           fresh basil -- chopped
     1/4  cup           Italian parsley -- chopped
     1/4  teaspoon      thyme
                        salt
                        pepper
   2      pounds        cod or pollack -- cut into 2
                        -- inch pieces
                        hot cooked rice

Preparation:

In a large stockpot, heat olive oil and sauté onions, garlic, green pepper, eggplant and zucchini 5 minutes, stirring frequently. Add clam broth, canned tomatoes, basil, parsley, thyme, salt and pepper. Bring to a boil, lower heat and simmer 15 minutes. Add fish and simmer 8 minutes or until it is opaque and flakes easily with a fork. Serve stew over rice. Makes 6 servings.