Ingredients:

6 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large garlic cloves, minced
2/3 cup fresh parsley leaves, chopped
1 1/2 cups fresh chopped tomato OR 1 (14-ounce) can whole or crushed tomatoes with their juices
2 teaspoons tomato paste, optional
1 cup clam 🐚 juice (or shellfish stock)
1/2 cup dry white wine (such as Sauvignon blanc)
1 1/2 pounds firm white fish fillets such as halibut, cod, red snapper, or sea bass, cut into 2-inch pieces
Pinch dried oregano
Pinch dried thyme
1/8 teaspoon Tabasco sauce , or more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon salt, plus more to taste

Method

Saute aromatics:
Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and saute 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

Finish soup:
Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning —salt, pepper, oregano, thyme, Tabasco. Add more salt and pepper to taste. Ladle into bowls and serve.

Great served with crusty bread for dipping in the fish stew broth.