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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.