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Alaskan Fisherman'S Stew Recipe
|Rockfish fillets||2 Pound|
|Celery||1 1⁄2 Cup (24 tbs), sliced|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Tomatoes||28 Ounce, undrained|
|Canned tomatoes||28 Ounce, undrained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Chili powder||1⁄2 Teaspoon|
|Spaghetti||7 Ounce, uncooked (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Calories 395 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 75.9 mg
Sodium 852.8 mg35.5%
Total Carbohydrates 36 g12.2%
Dietary Fiber 3.2 g12.7%
Sugars 6.7 g
Protein 37 g73.9%
Vitamin A 46.4% Vitamin C 40.8%
Calcium 11.8% Iron 15.4%
*Based on a 2000 Calorie diet
Cook celery, onion, and garlic in butter or margarine in large, heavy pan until tender.
Add tomatoes, tomato sauce, and seasonings.
Bring to a simmer.
Cover and cook slowly for 15 to 20 minutes.
Add uncooked spaghetti and boiling water.
Mix and cover pan.
Cook slowly about 10 minutes or until spaghetti is almost tender.
Add fish, cover and cook slowly for another 10 minutes, or until fish flakes easily when fork tested.
Serve hot with cheese sprinkled over the top.