Serves 6 

Swordfish can be substituted for this dish or other firm fish. 

• ¼         cup olive oil
• 1          large onion, chopped medium
• 2          cloves garlic or to taste, finely chopped
• 1          bay leaf
• Generous pinch of dried chili pepper or 1 small whole one, stem removed (to taste)
• 2          cups peeled, seeded, coarsely chopped tomatoes
• 1/2       cup white wine
• 2          pounds swordfish, cut chunky pieces
• Coarse salt to taste
• Fresh ground white pepper to taste
• ½ cup finely chopped parsley
• 2  tablespoons butter 

1.  Heat the oil in the bottom of a medium stew pot.  Add the onion and sweat until soft and translucent. 

2.  Toss in the garlic and bay leaf and chili.   When the garlic becomes aromatic, stir in the tomatoes and bring to a simmer over medium-low heat. 

 3.  Pour in the wine and simmer 1 more minute. 

4.  Season the fish with the salt, pepper and parsley, then add to the pot.  Cover tightly and bring to a boil over medium heat.  Reduce the heat to medium low and let the stew continue for about 20- minutes. Remove from heat.  Add the butter and stir slowly into the stew. Serve with plenty of bread to sop up the broth.