- 6 tablespoons olive oil
- 1 small onion (chopped)
- 2–3 garlic cloves (chopped)
- 1 medium tomato (chopped)
- 2 teaspoons tomato paste
- 8 ounces clam juice (this is the secret weapon)
- 1/2 cup dry white wine
- 1 lb. fresh halibut fillets (or red snapper, sole, or sea bass, cut in 2-inch pieces)
- 1/4 cup parsley (chopped)
- 1/4 teaspoon each of dry oregeno (thyme, and pepper)
- A dash of Tabasco (use as much or as little as you like)
- Salt and pepper to taste
- Heat olive oil in a heavy large pot over medium-high heat. Add onions and saute for a few minutes until translucent.
- Add garlic and cook 1 more minute. Add tomato and tomato paste, and cook on medium-low heat for about 10 minutes.
- Add clam juice, white wine, and fish and simmer about 10 more minutes or until fish is cooked through. Add parsley, dried seasonings, and Tobasco.
- Serve right away with hot crusty bread for dipping!
Adapted from Simply Recipes