Easy Fish Tomato Stew (Print Version)
# Ingredients:
01 -
6 tbsp of good olive oil.
02 -
1 medium-sized onion, finely diced.
03 -
3 big garlic cloves, crushed.
04 -
2/3 cup parsley leaves, roughly chopped.
05 -
14 oz canned or 1 1/2 cups fresh diced tomatoes.
06 -
Optional: 2 tsp of tomato paste.
07 -
8 oz of bottled clam broth.
08 -
1/2 cup of dry white wine.
09 -
1.5 lbs of firm white fish, sliced into 2-inch chunks.
10 -
A pinch of oregano (dried).
11 -
A small pinch of dried thyme.
12 -
1/8 tsp of hot sauce like Tabasco.
13 -
1/8 tsp ground black pepper.
14 -
1 tsp table salt.
# Instructions:
01 -
Warm the oil, cook onion for 4 minutes, garlic a minute more, then toss in parsley for 2 minutes.
02 -
Add the tomatoes and paste, stir, and let it bubble for about 10 minutes.
03 -
Add the clam juice and white wine, then let it gently bubble.
04 -
Drop in the fish chunks and cook, simmering about 3-5 minutes till it’s tender and flakes.
05 -
Toss in the herbs, hot sauce, and season with salt and pepper as needed.
# Notes:
01 -
Feel free to toss in some shellfish.
02 -
Swap clam juice with shellfish stock.
03 -
Pair with toasted crusty bread.