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Alaskan Fisherman'S Stew

Ingredients
  Rockfish fillets 2 Pound
  Sliced celery 1 1⁄2 Cup (24 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned tomatoes 28 Ounce, undrained (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Salt 2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Spaghetti 7 Ounce, uncooked (1 Package)
  Boiling water 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Thaw fish if frozen and cut into 1 inch chunks.
Cook celery, onion, and garlic in butter or margarine in large, heavy pan until tender.
Add tomatoes, tomato sauce, and seasonings.
Bring to a simmer.
Cover and cook slowly for 15 to 20 minutes.
Add uncooked spaghetti and boiling water.
Mix and cover pan.
Cook slowly about 10 minutes or until spaghetti is almost tender.
Add fish, cover and cook slowly for another 10 minutes, or until fish flakes easily when fork tested.
Serve hot with cheese sprinkled over the top.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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