Directions
. 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 to 5 minutes. Add seasoning — salt, pepper, oregano, thyme, and Tabasco. Add more salt and pepper to taste.
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 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