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Submitted by: Lynda Robson from Boston, MA
Originally shared on the web 06/23/2023

6 T. extra-virgin olive oil
1-1/2 c. onion, chopped
3 cloves garlic, minced
2/3 c. fresh parsley, chopped
14-1/2 oz. can whole or crushed tomatoes
2 t. tomato paste
8-oz. bottle clam juice
1/2 c. dry white wine or water
1/8 t. dried oregano
1/8 t. dried thyme
1 t. salt
1/8 t. pepper
1-1/2 lbs. cod, flounder or haddock fillets, cut into 2-inch cubes
1/8 t. hot pepper sauce, or to taste

Heat olive oil in a large soup pot over medium-high heat. Add onion and sauté for 4 minutes. Add garlic; cook for one minute. Add parsley; cook and stir for 2 minutes. Add tomatoes with juice and tomato paste; simmer over low heat for 10 minutes. Stir in remaining ingredients except fish and hot sauce; bring to a simmer. Add fish. Simmer over low heat for 3 to 5 minutes, until fish is cooked through and flakes easily. Stir in hot sauce and serve. Makes 4 servings.