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Preparation time: 25 minutes. I ever so slightly adapted this from a recipe on the blog Simply Recipes. It is incredibly easy to make, given how tasty the results. The key ingredient is the clam juice, the blogger Elise says, though you can prepare it for people with shellfish allergies substituting fish stock or water. I used haddock, which worked nicely.

5 T olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
8 oz of clam juice
1/2 cup dry white wine
1 cup of fresh chopped tomato
2 tsp tomato paste
1 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper

Heat olive oil in heavy pot over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer. Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Ladle into bowls and serve.

Serves 2 generously, or 4 as first course.