INGREDIENTS
1 1/2 pounds tautog fillets
1 cup onion, chopped
2 cloves garlic, minced
1 TBSP. olive oil
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 bay leaf
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried marjoram
1/2 cup dry white wine
1 TBSP. parsley, minced
Salt and pepper to taste
DIRECTIONS
Cut fillets into bite size pieces; set aside.
In a soup pot, sauté onion and garlic in the olive oil just until tender.
Add tomato sauce, tomatoes, wine and rest of ingredients except parsley.
Simmer 20 to 30 minutes.
Add the fillet pieces and cook 10 minutes.
Add parsley and serve over rice.
Makes 7 cups.
