This tomato-based seafood stew is best served with warm crusty rolls with lots of real butter.
¾ tsp salt
2 lbs fish, cut into chunks. Grouper is best. Shrimp and scallops make nice additions.
2 large onions, sliced
½ cup olive oil
19 oz canned tomatoes
8 oz canned tomato sauce
1 tsp crushed red pepper
1 Tbl dried parsley or 2 Tbl fresh
½ cup white wine
1 ½ cup water
Salt fish and let stand. Meanwhile, brown onions in oil in a large soup pot. Add tomatoes, tomato sauce, red pepper, parsley, wine and water. Simmer for 30 minutes. Add fish. Continue to simmer until fish is cooked. Add salt and pepper to taste.