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Pollock And Spaghetti

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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