Fish Stew

For a variation, add ½ lb of shrimp, mussels, clams and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open. If you have shellfish stock, you may use 1 cup instead of the clam juice.

6 Tbsp. extra-virgin olive oil
1 medium onion, chopped (~ 1½ cups)
3 large cloves garlic, minced
⅔ cup fresh parsley leaves, chopped
1½ cups fresh tomato, chopped or 1 (14 oz) can whole or crushed tomatoes with their juices
2 tsp. tomato paste, optional
1 (8 oz) bottle clam juice or 1 cup shellfish stock
½ cup dry white wine, such as Sauvignon blanc
1½ lbs firm white fish fillets, such as halibut, cod, red snapper, or sea bass, cut into 2" pieces
1 pinch dried oregano
1 pinch dried thyme
⅛ tsp. Tabasco sauce
⅛ tsp. black pepper, freshly ground
1 tsp. sea salt

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.

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 3-5 minutes. Add seasoning - salt, pepper, oregano, thyme and Tabasco. Add more salt and pepper to taste.

Ladle into individual bowls and serve with crusty bread for dipping in the broth.

Makes 4 servings.

Nutritional Information:
Per serving: Calories: 389 | Fat: 23g | Carbs: 7g | Protein: 33g