Quick Fish Stew (Print Version)

# Ingredients:

01 - 6 tablespoons extra virgin olive oil.
02 - 1 medium onion, finely diced.
03 - 3 large garlic cloves, crushed.
04 - 2/3 cup fresh parsley, roughly chopped.
05 - 1 1/2 cups ripe tomatoes, diced (or 14 oz canned tomatoes).
06 - 2 teaspoons tomato paste.
07 - 1 cup clam juice.
08 - 1/2 cup dry white wine.
09 - 1 1/2 pounds white fish chunks (cod, halibut, or snapper).
10 - 1 teaspoon dried oregano.
11 - 1 teaspoon dried thyme.
12 - 1/8 teaspoon hot sauce.
13 - 1 teaspoon salt.
14 - 1/4 teaspoon black pepper.

# Instructions:

01 - Heat oil in a large pot over medium heat. Cook diced onions until soft and translucent, about 4 minutes.
02 - Stir in crushed garlic and cook for 1 minute until fragrant. Add chopped parsley and cook for 2 more minutes.
03 - Mix in tomatoes and tomato paste. Let it simmer gently for 10 minutes to develop flavors.
04 - Pour in clam juice and white wine. Bring to a gentle simmer.
05 - Add fish chunks and cook for 3-5 minutes until fish flakes easily.
06 - Add herbs, hot sauce, salt, and pepper. Taste and adjust seasoning if needed.

# Notes:

01 - Can add shellfish like shrimp or mussels 2 minutes before the fish.
02 - Shellfish stock can replace clam juice.
03 - Serve hot with crusty bread for dipping.

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