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A Single Fish Cooked Fish-Soup Style

Ready In: 60 Minutes

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Serves 4

A 2-1/2- to 3-pound whole fish, scaled and gutted, but with head and tail on or 1-1/2 to 2 lbs fish steaks
1/4 cup extra virgin olive oil
1/2 cup chopped onion
1 tsp chopped garlic
2 tbsp chopped parsley
1/2 cup dry white wine
3/4 cup canned imported Italian plum tomatoes, chopped, with their juice
Salt
Black pepper, ground fresh from the mill or chopped hot red chili pepper, to taste

Wash the fish inside and out in cold water, then pat thoroughly dry with paper towels.
Choose a sauté pan that can later accommodate the whole fish or the fish steaks in a single layer. Put in the olive oil and the onion, turn on the heat to medium, and cook the onion until it becomes translucent. Add the garlic. When the garlic becomes colored a pale gold, add the parsley, stir once or twice, then put in the white wine.
Let the wine simmer for about a minute, then add the chopped tomatoes with their juice. Cook at a moderate, but steady simmer in the uncovered pan, stirring from time to time, for about 15 or 20 minutes, until the oil floats free from the tomatoes.
Put in the whole fish or the steaks without overlapping them. Sprinkle liberally with salt, add several grindings of black pepper or the hot chili pepper, cover the pan, and turn the heat down to medium low.
If using a whole fish, cook it about 10 minutes, then turn it over and cook it about 8 minutes more. If using fish steaks, cook each side about 5 minutes, or more if very thick.
Transfer to a warm serving platter, handling the fish gently with two spatulas or a large fork and spoon, being careful that it does not break up. Pour all the contents of the pan over it, and serve at once.