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- 2 tablespoons olive oil
- 2 large white fish fillets (such as sole, flounder, cod, or snapper), salted and peppered
- Assorted shellfish (such as mussels, clams, or shrimp), optional
- 2 garlic cloves, chopped
- 1/4 cup white wine
- 1 12-ounce can whole tomatoes, crushed by hand (with juices)
- Kosher salt and freshly ground black pepper
- Italian flat-leaf parsley
- In a medium saucepan, heat the olive oil over medium-high heat until smoking. Add the fillets and sauté them for a few minutes to give them some color (the caramelization develops flavor). Once the fillets are just about cooked through, remove them and set aside.
- In the same saucepan, turn down the heat to medium and sauté the garlic until fragrant but not brown. Pour in the white wine to deglaze the pan and stop the garlic from browning. Throw in the tomatoes with their juice. Reduce heat to medium and let simmer, about 4 minutes.
- Add the salt and pepper to taste, then the reserved fish. If you have them, add the mussels, clams, or shrimp. Put lid on a pan and simmer until shellfish open and/or shrimp is cooked through, about 3 minutes.
- Serve in shallow bowls, garnished with the parsley, alongside toasted or grilled rustic bread.
