Quick & Easy Fish Stew
Recipe adapted from Elise Bauer, Simply Recipes
6 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2/3 cup fresh parsley, chopped
1 14-ounce can whole peeled tomatoes
2 teaspoons tomato paste
8 ounces clam juice
1/2 cup white wine
1 1/2 pounds firm white Gulf fish, cut into bite-sized pieces
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon hot sauce
Salt and pepper, to taste
1. In a large pot, heat oil over medium-high heat. Add onion and cook 3 – 4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant. Add parsley and cook 2 minutes more.
2. Combine tomatoes with juices and tomato paste with onion mixture. Reduce heat to medium and cook 10 minutes, stirring occasionally to prevent sticking.
3. Add clam juice, white wine and fish to pot. Simmer 3 – 5 minutes until fish is cooked through. Season with herbs, hot sauce, salt and pepper. Serve warm. Serves 4
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