This is such a fun and healthy dish to make. I make it, or variations thereof, when I am doing a Whole 30 round, or even when we just want something that is hearty, yet light, and takes less than 30 minutes to make.
- 5 Tablespoons EVOO
- 1 yellow onion – finely chopped
- ½ cup chopped fresh Italian parsley
- 14 oz can fire roasted tomatoes (including juice)
- 2 Tablespoons fish sauce (I prefer Squid Brand)
- 3 crushed garlic clovees
- 1/2 lemon - juiced
- 2 Tablespoons tomato paste
- ½ cup Sauvignon Blanc
- 1 LB Cod/Halibut/or Bass – cut into 1-2 inch pieces
- 1 teaspoon Tabasco sauce
- · Pinch of dry Oregano, Thyme, Rosemary (I have a mix on hand at all times, because I use it so often)
- Salt & Pepper
Heat the EVOO and add in the onion, and garlic. Saute until translucent (about 4 minutes). Add in the tomato paste and stir slightly, letting the paste caramelize at the bottom (be careful not to burn it) then add the white wine, and scrape the bottom of the pot with a soft spatula. Add in the tomatoes, Parsley, lemon juice, Tabasco, dry seasonings, salt/pepper. Simmer for about 10 minutes until the flavors have all come together, and the wine has cooked off.
Add in the fish and simmer for about 5 more minutes, until fish is cooked through.
Serve with a toasted baguette!
I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured. There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.
My passion for cooking came from those summers.
After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.
In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.
Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.