Fish stew

6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato
2 tsp of tomato paste. 
300g of clam juice (or shellfish stock)
2/3 cup dry white wine 
600 g fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
dry oregano, tabasco, thyme, pepper
salt

It is incredibly easy to make, given how tasty the results. The key ingredient is the clam juice. Works well with white fish, I've used cod, tilapia, sole with good results.

1 Heat olive oil in heavy large pot or oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.
2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.