Fish stews abound throughout the Mediterranean and most evolved from the fishing boats themselves, as fishermen reserved the worst of their catch for themselves and cooked it on-board.

　　

Ingredients

Makes 4 servings

　　2 tablespoons extra virgin olive oil

　　1 cup chopped red onion

　　2 garlic cloves, chopped

　　1 cup finely chopped flat-leaf parsley

　　2 medium ripe tomatoes, peeled, seeded, and finely chopped, with their juices

　　1/2 cup dry white wine

　　2 pounds mixed fresh fish fillets such as snapper, cod, sea bass, swordfish, tile fish, and halibut, cut into large pieces

　　Salt and freshly ground black pepper

　　

Step 1

Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.

　　

Step 2

Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.

　　

Nutrition Per Serving

Per Serving: Calories 318; Fat 10g (Saturated 2g); Cholesterol 80mg; Sodium 404mg; Carbohydrates 9g; Fiber 2g (Digestible Carbohydrates 7g); Protein 46g

　　#### Nutritional analysis provided by _Against the Grain_

　　Against the Grain