- Warm olive oil in large Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Add white wine and cook until reduced by half. Add crushed tomatoes, plum tomatoes, stock, oregano, basil, bay leaf, salt, and black pepper.
- Bring to boil, then reduce heat to medium low. Simmer for 15 minutes, until favors are combined. Stir in lemon juice. Add fillets and simmer for additional 15 minutes, or until fish is cooked through—do not boil.
- Break up fish with spatula or fork. Ladle soup into shallow bowls and garnish with fresh thyme and parsley. Serve with crusty bread.
Note: This recipe works well with all rockfish, from black and widow to blue and dusky.
Serves 4 to 6
Wine pairing: chardonnay, pinot noir, or grenache