Here’s a simple recipe for a zingy soup with lots of flavor.

Tomatoes and fish are the main players in this stew but the supporting characters bring a lot to the table, too.

  • 1/4 c extra virgin olive oil
  • 1 medium carrot, chopped into half-inch pieces
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 2 cloves garlic, chopped
  • 3/4 cup white wine, such as pinot grigio or sauvignon blanc
  • 28-ounce can crushed or pureed organic tomatoes
  • 1 c water
  • 1/2 tsp. red pepper flakes
  • 1.5 pounds whitefish — halibut, cod, pollock, monkfish or whatever — cut into one-inch chunks
  • Fresh parsley or shredded Parmesan cheese (optional)

Heat the olive oil in a Dutch oven or stock pot and add carrot, onion, garlic, fennel. Season with salt and pepper and cook, stirring frequently, until veggies soften, about 5-8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits from the bottom of the pan. Cook about 5 minutes, until most of the liquid has evaporated. Add tomatoes, water, and red pepper flakes. Reduce heat and bring to simmer. Cover and cook  18-20 minutes until veggies are tender. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5-8 minutes.

Ladle into bowls and top with chopped parsley and/or shredded Parmesan cheese.

Recipe from friend Dawn Needham.