Xfood Article

• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 4

For a variation, add 1/2 pound 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.

INGREDIENTS

• 6 tablespoons extra virgin 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

INSTRUCTIONS

1 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 minutes or so.

2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning (oregano, thyme, Tabasco). Add salt and pepper to taste. Ladle into bowls and serve.

Great served with crusty bread for dipping in the fish stew broth.