Corfiote Fish Stew

(from Bon Appétit)

Makes 6 servings

¼ cup olive oil
1 pound onions, chopped
4 garlic cloves, minced
½ teaspoon dried crushed red pepper
12 ounces plum tomatoes, diced (1 ¾ cups)
1 8-ounce bottle clam juice
¾ cup dry white wine
6 tablespoons chopped fresh parsley
2 tablespoons tomato paste

Heat oil in heavy large pot over medium heat. Add onions, garlic and crushed red pepper. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and sauté until beginning to brown, about 5 minutes longer. Add tomatoes, clam juice, wine, 4 tablespoons parsley and tomato paste. Boil until sauce is slightly reduced, about 10 minutes. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to boil before continuing.)

Place fish in sauce; spoon sauce over fish to cover. Simmer until fish is just opaque in center, about 10 minutes. Transfer fish to shallow platter. Bring sauce to boil. Mix in remaining 2 tablespoons parsley. Season sauce with salt and pepper. Spoon over fish and serve.

Comments

[Cathy]

This has become one of my regulars because it was easy to make, tastes good and is good for you. I took the liberty of adding some zucchini which was good too.