Ingredients:

  • 1.5 lbs firm white fish (Cod, Halibut, or Sea Bass) cut into 2-inch chunks
  • 3 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, thinly sliced
  • 1 medium yellow onion, finely diced
  • 1 tsp red pepper flakes
  • 28 oz crushed San Marzano tomatoes
  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 8 oz clam juice
  • 2 tbsp tomato paste
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 1 fresh lemon, zested and cut into wedges
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep the fish. Pat the 1.5 lbs of fish dry with paper towels and cut into 2 inch chunks.
  2. Heat the 3 tbsp of olive oil in a large pot over medium heat and add the onion. Cook 5 minutes until translucent and soft.
  3. Add the 6 sliced cloves of garlic and 1 tsp red pepper flakes. Sauté for 2 minutes until fragrant and golden.
  4. Stir in the 2 tbsp of tomato paste and cook for 2 minutes. Wait until it turns a deep, brick red color.
  5. Pour in the 1 cup of white wine, scraping the bottom with a wooden spoon. Simmer until the liquid reduces by half.
  6. Add the 28 oz of crushed tomatoes and 8 oz of clam juice. Bring to a gentle boil, then lower to a simmer.
  7. Stir in the 0.5 tsp sea salt and 0.25 tsp black pepper. Simmer for 10 minutes to meld the flavors.
  8. Carefully nestle the fish chunks into the liquid. Cook 5-7 minutes until the fish is opaque and flaky.
  9. Turn off the heat and stir in the 1/2 cup of parsley and lemon zest. Let it sit for 1 minute before serving.
  10. Ladle the stew into bowls and serve with lemon wedges. Enjoy while it is steaming and aromatic.