Seafood Steward Marinara
This recipe courtesy of Cooking with the Seafood Steward by Gary Puetz
Use it as a dipping sauce. Try it on pizza, crostini, bruschetta, pasta, or mix it with a little creme fraiche and use it as a topping for grilled salmon or baked halibut. Thin it with a little fish stock, add a little cream, and you've got a great soup.