Quick Easy Fish Stew

1.Ingredients

•6 Tbsp 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

2.Directions

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. Salt to taste. Ladle into bowls and serve.Great served with crusty bread for dipping in the fish stew broth.