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Pollock And Spaghetti Recipe
|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)|
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 mg
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
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.