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Sicilian Fish Stew with Tomato and Parsley

6 tb Olive oil
1 c Chopped onion
2 lg Garlic cloves; chopped
2/3 c Chopped fresh parsley
1 c Chopped tomato; ( about 1 medium)
1 1/3 c Cold water
2/3 c Dry white wine
2 lb Mixed fish fillets; (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces


Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

Serves 4.


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