Blackfish Cioppino

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Blackfish (tautog) fillets
1 cup	62g / 2.2oz	Chopped onion
2		Garlic cloves - chopped
1 tablespoon	15ml	Olive oil
1		Tomato sauce - (8 oz)
1		Tomatoes - (28 oz) - crushed
1		Bay leaf
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried marjoram
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Minced fresh parsley
		Freshly-ground black pepper - to taste

Recipe Instructions

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

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.

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

This recipe yields 7 cups.

Source:
New York Seafood Council at http://www.nyseafood.org

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