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.