Ingredients
2 tablespoons evoo
1 cup chopped red onion
2 garlic cloves, chopped
1 cup finely chopped flat parsley
2 medium ripe tomatoes, peeled, seeded and finely chopped with their juices
1/2 cup dry white wine
2 pounds mixed fresh fish fillets (snapper, cod, sea bass, swordfish and halibut)cut into large pieces
salt and freshly ground pepper
Preparation
Heat olive oil in a wide, heavy pot over medium heat, add onions and garlic and cook, stirring occasionally until translucent, about 5 minutes. Add parsley and tomatoes, raise heat and bring to a simmer. Add 1 cup water and the wine.
Cook, partially covered, for 10 minutes. Add fish, cover and simmer for 12 to 15 minutes. Season with salt and pepper and serve.
