Seafood Ratatouille

Serves 4

2 Tbsp Margarine

1 Tbsp finely chopped garlic (approx. 3 cloves)

¾ cup onion slices (cut lengthwise)

1 cup quartered, fresh mushrooms (5-6 large mushrooms)

1 – 16oz can low sodium whole tomatoes, in own juice

1 cup green bell pepper stripes

1 cup zucchini slices, ¼” thick (1 zucchini)

½ cup dry red wine

1 tsp dried basil leaves

1 tsp dried parsley flakes

¼ tsp salt

½ tsp pepper

1 pound boneless, firm, white fish (such as sole, haddock, snapper, or rockfish), cut into 1” cubes

1.       In large nonstick skillet, over medium heat, add margarine.  When sizzling, add garlic, onions, mushrooms & peppers and cook for 7-8 minutes, stirring frequently until onions are translucent.

2.       Add tomatoes with their juices, breaking them up with a spoon.  Stir in zucchini slices.  Add wine, basil, parsley, salt & pepper.  Bring the mixture to a boil.  Reduce heat to low, cover and simmer for 20 minutes.

3.       Add fish cubes & simmer, uncovered, over low heat for 5-8 minutes, until fish is just cooked.