Quick Easy Fish Stew

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 3 large garlic cloves, minced
• 2/3 cup fresh parsley, chopped
• 1 1/2 cups of fresh chopped 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, 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

Directions

1. Warm the olive oil in a large, heavy pot set over medium-high heat. Stir in the onion and cook for 4 minutes, then add the garlic and continue cooking for another minute. Mix in the parsley and cook, stirring, for 2 minutes. Add the tomato and tomato paste, then lower the pace a bit and let everything cook gently for about 10 minutes.
2. Pour in the clam juice and dry white wine, then add the fish. Bring the pot to a simmer and cook just until the fish is opaque and flakes easily, about 3 to 5 minutes. Stir in the oregano, thyme, and Tabasco, then season with salt and pepper to taste. Ladle the stew into bowls and serve with crusty bread for dipping into the broth.