Ingredients
2
large garlic cloves, chopped
2/3
cup chopped fresh parsley
1
cup chopped tomato ( about 1 medium)
2
pounds mixed fish fillets (such as sea bass, shark, orange roughy,
cod and snapper), cut into 2-inch pieces
Directions
1.
Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.
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