YIELD: 4 servings ¾ cup extra virgin olive oil 6 cloves garlic, each cut in half 1 red bell pepper, seeded and cut into 1” pieces 1 small onion, cut into medium dice 1 cup slivered almonds 12 prunes, each cut into eighths or ½ cup raisins 2 medium zucchini, cut into ½” dice 2 medium yellow squash, cut into ½” dice salt, to taste 2 (12 oz.) cans roasted tomatoes 1 Tbsp. cider vinegar canola oil 4 (5 oz.) Acadian redfish ...

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