2 to 2.5 lbs. of Alaskan Rockfish Fillets, thawed if necessary
2 tbsp. Oil
2 medium Green Peppers, chopped
2 Carrots, thinly sliced
1 large Onion, chopped
1 large clove Garlic, minced
1 can (28 oz.) Tomatoes
1 can (12 oz.) Tomato Juice
1-1/2 tsp. Worcestershire Sauce
1 tsp. each Sugar and Basil, crushed
1/4 tsp. salt
1/2 cup dry white wine or fish stock
Cut Rockfish into 1-inch pieces.
Heat Oil in large pot, & sauté Green Peppers, Carrots, Onion and Garlic until Onion is tender.
Add Tomatoes, Tomato Juice, Wrocestershire Sauce, Sugar, Basil and Salt.
Bring to boil; simmer 10 minutes. Add Wine and Rockfish.
Simmer 8 minutes longer or until Rockfish flakes easily when tested with a fork.
Makes 6 to 8 servings.
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