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Title: Fish Stuffed Squash
Categories: Seafood, Zucchini
Yield: 4 Servings

2 c Water
3/4 c White vinegar
3 tb Sugar
1 Bay leaf
1 Celery rib with leaves
1/4 ts Coriander
1/4 ts Salt
Pepper
2 md Summer squash
1 1/2 c Fish; cooked, flaked *
1 sm Onion; minced
2 ts Lemon juice
1/2 c Sour cream
1/4 ts Basil

* Cod, halibut, turbot, etc.

Combine in a saucepan water, vinegar, sugar, bay leaf, celery,
coriander, salt, and pepper. Bring to a rolling boil; reduce heat and
simmer for 8 minutes. Slice squash lengthwise. Cover with prepared
liquid and simmer until almost tender. Scoop out pulp. Turn shells
upside down to drain. Combine pulp, fish, minced onion, lemon juice,
and sour cream. Season. Fill squash with mixture. Chill thoroughly.
Serve on lettuce leaf with tomato wedges as garnish, if desired.

Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977

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