Seattle Fish Stew

• 1 quart Fish Stock (see Basics)
• ¼ cup olive oil
• 1

In a nonaluminum soup kettle, heat the stock over moderately low heat.

In a large skillet, heat the olive oil over moderate heat. Add the onions and garlic and sauté until translucent.

Add the chopped tomatoes and their juices.

Add the rosemary, thyme, and oregano.

Add the white wine and bring to a simmer. Simmer for 10 minutes.

Add the vegetable mixture