INGREDIENTS
6 TBSP. olive oil
1 cup chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup fresh tomato, chopped
2 tsp. tomato paste
8 oz. of clam juice or fish stock
1/2 cup dry white wine
1 1/2 lbs. fish fillets, cut into 2-inch pieces
Dash of dry oregano, Tabasco, thyme and pepper
DIRECTIONS
Heat olive oil in heavy large pot or dutch oven over medium-high heat.
Add chopped onion and garlic; saute 4 minutes.
Add parsley and stir 2 minutes.
Add tomato and tomato paste, and gently cook for 10 minutes or so.
Add clam juice, wine and fish and simmer until fish is cooked through.
Add seasonings.
Add salt to taste.
Serves 4.
