| 1 1/2 lb rockfish fillets thawed if necessary |
1/4 lb |
$4.50 per pound
|
$1.12 |
| 2 Tbsp. oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 med green peppers minced |
1/3 peppers |
$2.19 per pound
|
$0.19 |
| 2 x carrots thinly sliced |
1/3 carrots |
$1.49 per pound
|
$0.07 |
| 1 lrg onion minced |
1/6 onion |
$0.79 per pound
|
$0.04 |
| 1 can tomatoes - (28 ounce) |
1/6 can |
$2.19 per 28 ounces
|
$0.09 |
| 1 can tomato juice - (12 ounce) |
1/6 can |
n/a
|
|
| 1 1/2 tsp Worcestershire sauce |
1/4 teaspoon |
$5.29 per 10 fluid ounces
|
$0.02 |
| 1 tsp sugar |
1/6 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 tsp basil crushed |
1/6 teaspoon |
$2.59 per cup
|
$0.01 |
| 1/4 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 c. dry white wine or possibly fish stock |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| Total per Serving |
$1.79 |
| Total Recipe |
$10.76 |
Suggestions?