Prep time 15 minutes
Cooking time: 20 minutes
Serves 6
2 tablespoons olive oil
2 large shallots, chopped
1 garlic cloves, minced
1 quart whole tomatoes
1 cup sliced shitake mushrooms
4 large basil leaves, cut chiffonade style
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup golden raisins
3 pounds of scrod filets
1/4 cup pine nuts, lightly toasted in oven
Put olive oil in Dutch oven pan and sauté shallots, garlic and mushrooms over medium low heat until tender. Add tomatoes and break up with a wooden spoon. Add herbs and salt and pepper and simmer sauce for one hour. Add raisins and simmer for another 45 minutes.
Place scrod filets in baking dish and ladle sauce over top. Bake at 350 degrees for 20 minutes or until fish flakes easily. Top with toasted pine nuts and serve.
