Course : Fish
Serves: 4
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1 Cup chopped onion
2 clove garlic minced
1 tablespoons vegetable oil
8 ounces canned tomato sauce
28 ounces tomatoes undrained and smashed
1 piece bay leaf
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/2 Cup dry white wine
1/4 teaspoon black pepper
1 pound mix of scallops white fish and shrimp, coarsely chopped
1 tablespoons chopped fresh parsley

Preparation / Directions:

In 4-qt. saucepan, saute onion and garlic in oil until tender. Add tomato sauce, tomatoes, seasonings, and wine. Let simmer 20 to 30 minutes uncovered, stirring occasionally. Add seafood and simmer 3 to 4 minutes, or until shrimp are pink and scallops and fish are opaque. Discard bay leaf. Add parsley and serve.


Nutritional Information:

2023 Calories (kcal); 219g Total Fat; (95% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 40mg Sodium

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