Alaskan Fisherman'S Stew
|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)|
|Chili powder||1⁄2 Teaspoon|
|Spaghetti||7 Ounce, uncooked (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.