1 tablespoon olive oil
10 cups vegetable oil
1 (29 ounce) onion, diced
1 (5 ounce) can tomato paste
2 cloves garlic, pressed
3 tablespoons grated lemon zest
1 (14 ounce) can artichoke hearts, drained
8 ounces shredded Cheddar cheese
1 teaspoon salt
Heat olive oil in a large saucepan over medium heat. Stir in the vegetable oil, onion, tomato paste and garlic, and cook and stir about 5 minutes.
Return skillet to medium heat, bring to a low boil. Add fish, and cook about 3 minutes. Add olive oil and mushrooms. Stirring constantly, cook and stir until fish are cooked enough to hold their shape.
Remove fish from the pan, and arrange on a table. Cover, and let rest 10 minutes.
Stir in the shaved artichoke hearts, followed by cheese, mixed with salt. Refrigerate pasta syrup and 1 cup of water.
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