Fish and Pasta Pronto
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This is a very elegant but easy recipe. You can substitute
shrimp, scallops, lobster, or crabmeat for the fish. Or use diced carrots or chopped broccoli instead of the
corn.
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2 Tbs
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olive oil
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3
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medium-size stalks celery, thinly
sliced
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2
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cloves garlic, minced
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1 14 1/2 oz
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can tomatoes with their
juice
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2 cups
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fish stock or chicken stock (or
canned chicken broth)
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1/2 tsp
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salt
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1/2 tsp
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each dried basil and oregano,
crumbled
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6 oz
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medium-size pasta shells, cavatelli,
or elbow macaroni
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1
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package (10 ounce) frozen corn
kernels, thawed and drained
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1 lb
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flounder, haddock, cod, or other lean
white fish fillets, cut into 1-inch pieces
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3 Tbs
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minced parsley
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1
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Heat the oil in a medium-size saucepan over moderate
heat for 1 minute. Add the celery and garlic and sauté for 1 minute, stirring often. Add the tomatoes, stock,
salt, basil, and oregano, and bring to a boil.
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2
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Add the pasta, cover, and simmer, stirring
occasionally, for 8 minutes or until the pasta is almost tender.
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3
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Add the corn and fish, cover, and simmer, stirring
occasionally, for 3 to 4 minutes or until the fish just flakes when touched with a fork. Sprinkle with the
parsley.
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Servings: 4
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Recipe Type
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Main Dish, One-dish meal, Pasta, Seafood
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Recipe
Source
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Source: Reader's Digest One Dish Meals
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