Aegean Sea Cioppino

Ingredients

• 1.5 pounds firm white fish (cod or halibut), cut into chunks
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 0.5 cup dry white wine (like Assyrtiko)
• 28 ounces crushed tomatoes
• 2 cups seafood stock
• 2 tablespoons capers, drained
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 0.25 cup fresh parsley, chopped
• 0.5 cup kalamata olives, pitted(optional)

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and sauté for 5 minutes until translucent and soft.

3. 3

   Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.

4. 4

   Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

5. 5

   Add the crushed tomatoes, seafood stock, and capers; bring the mixture to a gentle simmer for 15 minutes.

6. 6

   Carefully nestle the chunks of white fish into the simmering broth.

7. 7

   Cover and cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork.

8. 8

   Stir in the lemon juice and fresh parsley just before serving in deep bowls.