Mediterranean Catfish Spaghetti

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Big Girls Small Kitchen


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4 fennel bulbs, chopped

4 large Vidalia onions, chopped

8 garlic cloves, minced or pushed through a press

4 (28oz) cans of crushed tomatoes

4 tbsp hot red pepper paste (or 1 tbsp crushed red pepper flakes)

5 oz petite capers

1 ½ tbsp salt (plus more to taste)

4 lb spaghetti or linguine

6 lb cat fish filets or other white fish

2 tablespoons parsley, chopped roughly (for garnish)

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