Ingredients
- 1.5 tablespoons of avocado oil
- 1 small onion, chopped
- 3 large garlic cloves, minced
- 1 14-ounce can of fire-roasted tomatoes with their juices
- 2 teaspoons tomato paste
- 1 6.5 oz of minced clams with their juices
- 1 cup of bone broth (or any stock)
- 1 1/2 pound firm white fish fillets (frozen works too!)
- 1/8 teaspoon of parsley (optional)
- 1/8 teaspoon of dry oregano
- 1/8 teaspoon of dry thyme
- 1/8 teaspoon freshly ground black pepper
Directions
- Heat oil in a large thick-bottomed pot over medium-high heat
- Add onion and sauté until onions are soft, about 2 mins
- Add the garlic and cook for a minute
- Add parsley and stir 2 minutes
- Add tomato and tomato paste
- Lower heat to low and simmer for 10 minutes
- Add clam juice, broth, and fish
- Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 10 minutes
- With your cooking utensil, break apart your fish into 2-inch pieces
- Add seasoning —salt, pepper, oregano, thyme
Ladle into bowls and serve. Enjoy!