Fish Stew

2 Tbsp olive oil

1 cup of chopped onions

2 large garlic cloves, chopped

2/3 cup fresh parsley, chopped

1 cup of fresh chopped tomato (about 1 medium sized tomato)

      1 can of diced tomatoes

2 tsp of tomato paste.

8 oz of clam juice

2/3 cup dry white wine

1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces

Touch of dry oregano, 4-5 dashes of Tabasco, thyme, pepper

Salt

 

1 Heat olive oil in heavy large pot over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.