Pollock And Spaghetti
|Pollock/Other fish fillets||2 Pound|
|Sliced onions||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Canned tomatoes||28 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Basil||1 1⁄2 Teaspoon|
|Crushed rosemary||1 Teaspoon|
|Hot cooked spaghetti||3 Cup (48 tbs) (6 Servings)|
|Parmesan cheese||2 Tablespoon, shredded (As Desired)|
Thaw fish, if frozen, and cut into 1 inch chunks.
Cook onions and garlic in oil in a 6-quart Dutch oven until tender.
Add tomatoes, tomato sauce, mushrooms, 1/2 teaspoon salt, and herbs.
Cover and simmer for 20 minutes, or until flavors are blended.
Uncover and simmer another 10 minutes, until sauce is thickened.
Add fish and remaining 1 teaspoon of salt.
Simmer uncovered for an additional 10 minutes, or until fish flakes easily when fork tested.
Spoon fish mixture over spaghetti and sprinkle generously with Parmesan cheese.
Calories 436 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 110.8 mg36.9%
Sodium 876.3 mg36.5%
Total Carbohydrates 40 g13.3%
Dietary Fiber 5.2 g20.8%
Sugars 4.1 g
Protein 39 g77.1%
Vitamin A 25.9% Vitamin C 35%
Calcium 22.3% Iron 21.5%
*Based on a 2000 Calorie diet