Posted by The Lunchbox Tree
Serves 6 -8
2 lb firm white fleshed fish, cut into 1-2 inch pieces
2 T. olive oil
3 cloves garlic, minced fine
2/3 c. finely chopped celery
1 small onion, finely chopped
1/4 c. carrot, finely chopped
1/3 c. plus 2 T. chopped parsley
1 1/2 c. dry white wine
1 26-28 oz. can crushed tomatoes; or 2 lbs. tomatoes, seeded & chopped
2 c. water
Salt and Pepper
Heat olive oil in a deep 12-inch skillet over medium-low heat. When shimmering, add onion, celery, carrot, and garlic. Cook, stirring occasionally, until onion is translucent, about 10-12 minutes. Add the white wine and increase heat to medium. Let mixture come to a boil and continue cooking for 7-8 minutes, until liquid has reduced by about half. Add the tomatoes, 1/3 c. parsley, water, and a pinch each of salt and pepper. Let the mixture come just to a boil, then reduce the heat to medium-low and add the fish. Cook at a simmer about 8-10 minutes, until fish has just cooked through.
Remove from heat and serve topped with remaining parsley and fresh bread to soak up the broth.