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Long Island Fisherman Stew

1 tablespoon butter or margarine
1 medium onion, chopped
2 cloves garlic, crushed
1 (28-ounce) can whole tomatoes, drained
3 cups water
1 teaspoon crushed dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (29-ounce) can pumpkin puree
2 pounds boneless skinless sole fillets, cut into 1-inch cubes
1 cup loose-pack frozen corn kernels

1. In a large, heavy-bottomed pot, melt butter over medium heat. Add onion and garlic and cook until tender, stirring occasionally, about 5 minutes.
2. Stir in tomatoes, water, basil, thyme, salt and red pepper flakes; bring to a boil. Add pumpkin and stir until thoroughly incorporated. Return to boil, reduce heat and gently simmer for 15 minutes.
3. Add fish and corn and cook for 5 to 10 more minutes, or until fish is thoroughly cooked. Serve immediately.

Makes 8 servings.

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