Low carb Italian fish stew

Ingredients

• 2
  tbsp
  olive oil
   
• 2
  yellow onions
   finely chopped
• 4
  cloves
  garlic
   minced
• 1
  pinch
  red pepper chili flakes
   
• 1
  lb
  tomatoes
   diced
• 2
  tbsp
  tomato paste
   
• 1
  cup
  clam juice
   
• 1 ½
  lbs
  white fish fillets
   about 1½-inch thick, cut into 2 inch cubes
• 1/2
  tsp
  salt
   
• 2
  tsp
  dried basil
   
• 2
  tsp
  dried oregano
   
• 2
  tbsp
  fresh parsley
   chopped
• Serving
   
• 1
  lemon
   cut into wedges

Instructions

1. 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.

2. 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.

3. Add fish. Season stew with salt, basil, oregano, and parsley. Cover and cook about 5 minutes until the fish flakes easily with a fork.

4. Divide evenly between bowls, garnish with more chopped parsley and lemon.