For a terpsichore, add 1/2 poet of seafood, mussels, clams, and/or scallops to the lather. If adding shellfish, add them a yoke proceedings before the seek; they require author second to ready and area.
INGREDIENTS
- 6 Tbsp olive oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 3 large garlic cloves, minced
- 2/3 cup fresh parsley, chopped
- 1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
- 2 teaspoons tomato paste (optional)
- 8 oz of clam juice (or shellfish stock)
- 1/2 cup dry white wine (like Sauvignon blanc)
- 1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
- Pinch of dry oregano
- Pinch of dry thyme
- 1/8 teaspoon Tabasco sauce (or more to taste)
- Freshly ground black pepper to taste
- Salt to taste
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METHOD
- Warmth olive oil in a extended thick-bottomed pot over medium-high energy. Add onion and sauté 4 proceedings, add the seasoning and ready a time more. Add parsley and budge 2 transactions. Add tomato and tomato attach, and gently prepare for 10 transactions or so.
- Add shellfish juice, dry author intoxicant, and fish. Transfer to a simmer and simmer until the fish is cooked through and easily flakes separate, active 3 to 5 transactions. Add seasoning. Salinity to discrimination. Laden into bowls and assist.
- Outstanding served with gruff lucre for dipping in the fish lather soup.
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