Ingredients
- 6 Tbsp olive oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 3 large garlic cloves, minced
- 2/3 cup fresh parsley, chopped
- 1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
- 2 teaspoons tomato paste (optional)
- 8 oz of clam juice (or shellfish stock)
- 1/2 cup dry white wine (like Sauvignon blanc)
- 1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
- Pinch of dry oregano
- Pinch of dry thyme
- 1/8 teaspoon Tabasco sauce (or more to taste)
- Freshly ground black pepper to taste
- Salt to taste
Direction
1 Heat oil in an exceedingly massive thick-bottomed pot over medium-high heat. Add onion and sauté four minutes, add the garlic and cook a moment additional. Add parsley and stir two minutes. Add tomato and fixings, and gently cook for ten minutes around.2 Add clam juice, dry vino, and fish. awaken a simmer and simmer till the fish is burned through and simply flakes apart, regarding three to five minutes. Add seasoning. Salt to style. Ladle into bowls and serve.
3. Great served with crusty bread for dipping within the stew broth.
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