Long Island Fisherman Stew

2 pounds fish fillet, fresh or frozen
1 tablespoon margarine
1 cup onion, chopped
1 clove garlic clove, crushed
32 ounces canned tomatoes, un-drained, cut up
3 cups water
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red hot pepper
1 teaspoon salt
4 cups pumpkin or winter squash, cut in 1-inch cubes
2 fresh corn ear, cut into 1-inch piece

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 15 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.

Servings: 12
Home Cookin 4.8 Chapter: Fish And Seafood