This is basically a simplified Cioppino.
Serves 4.
Saute in a Dutch oven over medium-high heat until onions begin to brown:
- 2 tablespoons canola oil
- 2 large onions, chopped fine
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Add, and cook until onions are soft:
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
Bring to a simmer, cover, and simmer for 5 minutes:
- 1/4 cup water
- 1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 (8 ounce) bottle clam juice
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 2 bay leaves
- 1 teaspoon dried oregano
Submerge in broth, and gently simmer until fish is cooked through (~12 minutes):
- 2 pounds red snapper (or any firm white fish), skin removed, cut into 8 pieces
Transfer fish to a plate to avoid overcooking it.
Stir into the broth and season to taste
- 1/4 cup chopped parsley
- Kosher salt
- Freshly ground black pepper
Serve each portion in soup bowls with two pieces of fish, and garnish:
- Olive oil
- Parsley