|Onions||3 Medium, peeled and sliced 1/4 inch thick|
|Garlic||2 Clove (10 gm), peeled and mashed|
|Green bell peppers||3 Large, seeded and diced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomatoes||1 Pound, peeled and diced|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|White pepper||1⁄2 Teaspoon|
|Dried basil||1⁄8 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Fish fillets||6 Pound, cut into 2 inch pieces (Preferably Lean White Fish Such As Red Snapper / Cod / Bass / Perch / Flounder)|
|Tabasco sauce||To Taste|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
In a large soup pot, saute onions, garlic, bell peppers, and bay leaves in olive oil over medium heat until onions are soft, about 8 to 10 minutes.
Add the diced tomatoes, tomato paste, wine, and seasonings.
Bring to a gentle boil.
When the broth is boiling gently, add the fish to the pot, stirring carefully and thoroughly.
Bring the broth to a gentle boil, cover, reduce heat to medium, and continue to cook, stirring occasionally, 20 to 25 minutes, or until fish is opaque and flakes when gently scraped with a fork.
The fish will emit juices as they cook, producing a lovely stew broth.
When stew is done, remove the kettle from the heat.
Add Tabasco sauce to taste.