Easy Fish Stew (Print Version)

# Ingredients:

01 - 1 1/2 cups fresh, diced tomatoes or 14-ounce canned.
02 - 2/3 cup finely chopped parsley.
03 - 6 tablespoons of high-quality olive oil.
04 - 1 teaspoon of salt for flavor.
05 - 1/8 teaspoon ground black pepper.
06 - Optional: 2 teaspoons tomato concentrate.
07 - 1/8 teaspoon of Tabasco for heat.
08 - 1 medium-sized onion, diced.
09 - 8 ounces of concentrated clam broth.
10 - 1/2 cup of dry white wine.
11 - Pinch each of dried thyme and oregano.
12 - 1 1/2 pounds of firm white fish cut into chunks.
13 - 3 large garlic cloves, finely minced.

# Instructions:

01 - Heat oil, cook onion for about 4 minutes, toss in garlic for a quick minute, then mix in parsley for a couple more minutes.
02 - Add in chopped tomatoes and the optional paste, then simmer for roughly 10 minutes.
03 - Stir in the clam juice and wine, then let it gently bubble.
04 - Drop in the fish pieces, simmer for 3 to 5 minutes, and stop once it flakes apart.
05 - Toss in herbs, Tabasco, salt, and pepper to wrap up the flavor.

# Notes:

01 - You could throw in shellfish for extra flavor.
02 - Swap clam broth for shellfish stock if you’d like.
03 - Pair this dish with a loaf of crusty bread.

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