What you need.
Three pounds fish fillets – debone and skin
One stick butter (quarter pound)
One large onion – chopped
Three cloves minced garlic
Four celery stalks – chopped with leaves
Two cups dry white wine
One 28 oz. can chopped tomatoes with juice
One 8 oz. can tomato sauce
Two cups chicken broth
Four ounces small shell pasta
One teaspoon black pepper
Salt to taste
One bay leaf
What you do.
Melt butter in large Dutch oven or stock pot and add the onions, celery and garlic. Cook for five minutes and add all the ingredients, except for fish and pasta, stirring as you do so. bring to a boil, lower hat to a simmer and cook for twenty minutes. Now add the pasta and cook for five minutes and then add the fish and cook for ten additional minutes. Remember to remove the bay leaf before serving. Serve with hot Italian bread and enjoy.