Olive oil Onion, Large chopped Garlic, minced Fish Stock White wine Bay leaf Thyme Rosemary Oregano White fish (cod, monkfish or halibut) skinned and cut into 1-ince pieces Chopped tomatoes, 14 ounce can Shrimp, peeled Salt Pepper
1. Heat oil in pan. Saute onion and garlic until softened. 2. Add the stock and wine and bring to a boil. Add bay leaf and herbs. Add fish. Cover and simmer for 5 minutes. 3. Add tomatoes and shrimp and continue to cook for another 3-4 minutes until hot and fish is cooked through. 4. Discard bay leaf. Season with salt and pepper to taste. Serve with lemon wedges.