INGREDIENTS
4 bluefish fillets
1 large onion, sliced
2 large tomatoes, sliced
½ green pepper, sliced
1 medium zucchini, sliced
1 garlic clove, minced
¼ cup chopped parsley
¾ cup chicken broth
¼ cup dry vermouth
Salt and pepper
DIRECTIONS
Place onion, tomatoes, green papper and zucchini in a large enough pan so the fillets will fit in a single layer on top.
Add the garlic and parsley and pour the broth and wine over the vegetables.
Add salt and pepper, cover and simmer for 10 minutes.
Lay the fillets over the vegetables, salt and pepper them, cover and steam for 7 to 10 minutes, testing with a fork for doneness.
Serve ladled over crisp noodles.
Serves 4
