| Fish Stew - Seafood
6 Tbsp olive oil
1 cup onions, chopped
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
8 oz of clam juice
2/3 cup dry white wine
1-1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
2 tsp of tomato paste.
Heat olive oil in heavy large pot or Dutch oven 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. Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Ladle into bowls and serve. |
