6 tablespoons extra virgin olive oil

1 medium onion, chopped (about 1 1/2 cups)

3 large garlic cloves, minced

2/3 cup fresh parsley, chopped

1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juice

2 teaspoons tomato paste

8 oz of clam juice

1/2 cup dry white wine (like Sauvignon blanc)

1 1/2 pound fish fillets (use a firm white fish such as haddock, cod, red snapper, or sea bass), cut into 2-inch pieces

Pinch of dry oregano

Pinch of dry thyme

1/8 teaspoon Tabasco sauce

1/8 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon of salt, plus more to taste

Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté for 4 minutes, add the garlic and cook a minute more. Add parsley and stir for 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning —salt, pepper, oregano, thyme, Tabasco. Add more salt and pepper to taste. Ladle into bowls and serve.

Great served with crusty bread for dipping in the fish stew broth.