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Blackfish Cioppino

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C, P
    MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 lbs 681g / 24oz Blackfish (tautog) fillets

    2. 1 cup 62g / 2 1/5oz Chopped onion

    3. 2 Garlic cloves - chopped

    4. 1 tablespoon 15ml Olive oil

    5. 1 Tomato sauce - (8 oz)

    6. 1 Tomatoes - (28 oz) - crushed

    7. 1 Bay leaf

    8. 1 teaspoon 5ml Dried basil

    9. 1 teaspoon 5ml Dried thyme

    10. 1 teaspoon 5ml Dried marjoram

    11. 1/2 cup 118ml Dry white wine

    12. 1 tablespoon 15ml Minced fresh parsley

    13. Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Cut fish into half-inch or bite-sized pieces and set aside.

    2. In a soup or stew pot or Dutch oven saute onion and garlic in olive oil until tender. Add tomato sauce, tomatoes, white wine and all seasonings except parsley. Simmer for 20 to 30 minutes stirring occasionally.

    3. Add the blackfish pieces and cook approximately 10 more minutes until fish is cooked. Add parsley and serve with fresh bread.

    4. This recipe yields 7 cups.

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