Brudet

Method

Heat olive oil in a large heavy-bottomed pot and sauté finely diced onions until softened, about 5 minutes, then add minced garlic and cook for 1 minute more. Pour in white wine and allow it to reduce by half, then add tinned tomatoes, fish stock, bay leaves, salt, pepper and chilli flakes, simmering for 10 minutes. Cut cleaned fish into large chunks and add to the pot, adjusting heat so it maintains a gentle simmer for 8-10 minutes until fish is cooked through and flakes easily. Taste and adjust seasoning as needed, then serve hot in shallow bowls with fresh parsley scattered over and crusty bread alongside for soaking up the sauce.