PREP TIME
15 mins
COOK TIME
25 mins
In a medium pot over medium heat, combine the olive oil, onion, garlic and red pepper chili flakes. Cook for about 3-5 minutes, until the onion becomes soft.
Stir in the diced tomatoes, tomato paste and clam juice. Bring to a boil over medium-high heat. Lower heat to medium and simmer tomato base for about 10 minutes to reduce slightly.
Add fish. Season stew with salt, basil, oregano, and parsley. Cover and cook about 5 minutes until the fish flakes easily with a fork.
Divide evenly between bowls, garnish with more chopped parsley and lemon.