Instructions: Seafood Alternatives: tilapia, rockfish, snapper, pike, perch, halibut, lingcod

Heat the oil in a 4-quart pan over medium-high heat. Add the onion, garlic and jalapeno and saute 3 to 5 minutes, or until soft. Stir in the thyme and cumin with a pinch of pepper, then add the tomatoes and broth. Bring to a boil.

Reduce the heat and simmer 10 minutes, or until the zucchini is almost tender. Add the cod and cook until the fish is just opaque through, 3 to 4 minutes.

Taste the stew, adding salt and pepper to taste. Ladle the stew over hot cooked rice and serve.

This recipe yields 6 servings.

Comments: Filled with chunks of zucchini, tomato and mild white fish, this flavorful stew is simple to make. Ladle the hot stew over steaming rice. Its a meal in one.

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