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  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), chopped
  Basil leaf 1 Tablespoon, crumbled
  Onion 1 Medium, chopped
  Crushed red pepper 1⁄2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned italian tomatoes 35 Ounce (One 2 Pounds, 3 Ounces Can)
  Tomato paste 2 Tablespoon
  Clam broth/Clam juice 8 Ounce (1 Bottle)
  Salt 2 Teaspoon
  Frozen cod fillets 20 Ounce, thawed (Two 10 Ounce Packages)
  Haddock fillets 10 Ounce, frozen (1 Package)
  Shrimp 1 Pound, shelled and deveined (Frozen Or Fresh)
  Tubettini/Other small pasta 2 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Grated lemon rind 1 Tablespoon

1. Heat oil in a heavy kettle or Dutch oven; saute garlic, basil, onion and crushed red pepper until onion is tender. Add wine; simmer about 5 minutes, or until liquid is somewhat reduced. Add tomatoes, tomato paste, clam broth and salt; simmer, uncovered, 20 to 30 minutes to thicken sauce.
2. Leave fish fillets in blocks; cut into large pieces. Add fish and shellfish to sauce. Cover; simmer 10 minutes, or until fish is just done (it will look opaque).
3. Remove fish to serving dish; keep warm. Add pasta to sauce. Cover; simmer 10 minutes longer, or until pasta is tender. Pour over fish in serving dish; garnish with chopped parsley and grated lemon rind. Stew may be ladled over slices of Italian bread rubbed with garlic for a heartier dish.

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Pasta Marinara Recipe