6 tablespoons extra virgin olive oil
1 cup chopped onion
2 large garlic cloves, chopped
2/3 cup chopped fresh parsley
1 cup chopped tomato (about 1 medium)
1 and 1/3 cups cold water
2/3 cup dry white wine
2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Directions:

Heat olive oil in heavy large pot or Dutch oven over medium-high heat.

Add chopped onion and garlic and saute 4 minutes. Add parsley and stir 2 minutes.

Add tomato and cook 2 minutes longer. Add 1 and 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes.

Season stew to taste with salt and pepper. Ladle into bowls and serve. Serves 4.

Serving in a bullet-proof vest not recommended