Fish Stew

A quick, simple and delicious fish stew.  I made more broth than what the original recipe called for because I love dipping a warm, crusty sourdough loaf into it.  I also omitted the tomato paste and added more tomatoes, and next time I think I'll add even more.  Yum.  Eat more fish!

Fish Stew
Taken from this recipe.

Ingredients:

• a few tablespoons of olive oil
• 1/2 a medium onion, chopped (about 1 cup)
• 2 cloves of garlic, chopped
• a small handful of fresh parsley, chopped (about 1 cup)
• 4 plum tomatoes, chopped (about 2 cups)
• 1 tablespoon tomato paste
• 1 8-oz. bottle of clam juice
• 1 cup dry white wine
• 1 cup vegetable (or fish) broth
• 1.5 pounds of sea bass (or other white fish), cubed into 1-inch pieces
• a dash each of dry oregano, thyme and Tabasco
• Tastefully Simple Seasoned Salt, to taste
• freshly-ground black pepper, to taste
• lemon wedges

Directions:

• In a large heavy pot, heat olive oil over medium-high heat. Add onion and garlic and sauté for a few minutes until soft and translucent.  
• Add parsley, tomato and tomato paste and cook, stirring often, for a few minutes until tomatoes begin to soften.
• Add clam juice, wine, vegetable broth and fish.  Bring to a boil, then reduce heat to medium-low and cover the pot.  Simmer 7-10 minutes until fish is cooked through.
• Add TSSS and pepper to taste.
• Ladle into bowls and spritz with lemon wedges.
• Serve with fresh, hot, crusty bread.