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2 Tbsp. olive oil
2 Lbs. white fish fillets, cut in four pieces
1 small white onion, diced
2 cloves garlic, sliced thin
2 ribs celery, sliced thin
2 medium carrots, sliced thin
1/2 Lb. cherry tomatoes, cut in halves
1 cup dry white Wine
1 qt. fish or vegetable stock
1 bay leaf
4 sprigs fresh thyme
4 sprigs flat leaf parsley, roughly chopped
salt and pepper to taste
fettuccine (optional)
In a saute pan large enough for the fish to fit in one layer,
lightly sauteed onions, garlic, carrots and celery. Season to taste.
Add white wine, stock, bay leaf and thyme. Simmer until the vegetables
are tender. Add tomatoes and fish, there should be enough liquid
to cover. Simmer for about 15 minutes or until fish is cooked.
To serve, lift the fish on to a warm platter. Add the parsley to
the broth and then ladle it onto the fish. If fettuccine is desired,
it should be coated with the broth.
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