Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Theragra Chalcogramma)



  • 1 ½ lb Pollock fillets thawed if necessary
  • 1 cup chopped onion
  • ½ cup sliced celery
  • 1 garlic clove minced
  • 1 tbl oil
  • 2 can tomatoes- (14 ½ to 16 oz ea)
  • ¾ cup water
  • ¼ cup dry white wine or water
  • ½ tsp oregano crushed
  • ½ tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 dsh bottled hot pepper sauce



  1. Cut Pollock into large chunks. Saute onon, celery, and garlic in oil. Add tomatoes including liquid, water, wine, and seasonings. Bring to boil; simmer 10 minutes.
  2. Add Pollock; simmer, covered, about 10 minutes or until fish flakes when tested with a fork. Servings 6

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