Ingredients
Scale
- 6 tablespoons extra virgin olive oil.
- 1 medium onion, finely diced.
- 3 large garlic cloves, crushed.
- 2/3 cup fresh parsley, roughly chopped.
- 1 1/2 cups ripe tomatoes, diced (or 14 oz canned tomatoes).
- 2 teaspoons tomato paste.
- 1 cup clam juice.
- 1/2 cup dry white wine.
- 1 1/2 pounds white fish chunks (cod, halibut, or snapper).
- 1 teaspoon dried oregano.
- 1 teaspoon dried thyme.
- 1/8 teaspoon hot sauce.
- 1 teaspoon salt.
- 1/4 teaspoon black pepper.
Instructions
- Heat oil in a large pot over medium heat. Cook diced onions until soft and translucent, about 4 minutes.
- Stir in crushed garlic and cook for 1 minute until fragrant. Add chopped parsley and cook for 2 more minutes.
- Mix in tomatoes and tomato paste. Let it simmer gently for 10 minutes to develop flavors.
- Pour in clam juice and white wine. Bring to a gentle simmer.
- Add fish chunks and cook for 3-5 minutes until fish flakes easily.
- Add herbs, hot sauce, salt, and pepper. Taste and adjust seasoning if needed.
Notes
Can add shellfish like shrimp or mussels 2 minutes before the fish.
Shellfish stock can replace clam juice.
Serve hot with crusty bread for dipping.
Nutrition
- Calories: 389
- Fat: 23 g
- Carbohydrates: 7 g
- Protein: 33 g