INGREDIENTS
6 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large cloves garlic, minced
2/3 cup fresh parsley leaves, chopped
1 1/2 cups fresh chopped tomato OR 1 (14-ounce) can whole or crushed tomatoes with their juices
2 teaspoons tomato paste, optional
1 (8-ounce) bottle clam juice (or 1 cup shellfish stock)
1/2 cup dry white wine (such as Sauvignon blanc)
1 1/2 pounds firm white fish fillets such as halibut, cod, red snapper, or sea bass, cut into 2-inch pieces
Pinch dried oregano
Pinch dried thyme
1/8 teaspoon Tabasco sauce , or more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon salt, plus more to taste
DIRECTIONS
Saute the aromatics in olive oil:
Heat olive oil in a large, thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so.
Finish the soup:
Add clam juice, dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning — salt, pepper, oregano, thyme, and Tabasco. Add more salt and pepper to taste.
Serve the stew:
Ladle into individual bowls and serve.
Great served with crusty bread for dipping in the fish stew broth
