Cut fish into serving sized pieces (not much larger
than will fit onto a soup spoon).
Heat olive oil in heavy large pot or skillet oven
over medium-high heat. Add the onion and garlic
and sauté 4 minutes. Add the parsley and
stir 2 minutes. Add tomato, tomato paste and cook
2 minutes longer.
Add clam juice (leaving most of the sediment in
the bottle), white wine, water, and the dried seasonings.
Simmer for 5 minutes.
Add the fish and continue to simmer until fish
is cooked through, less than 10 minutes. Add the
butter to round out the flavors for the stew. Taste,
and adjust seasoning if needed. Ladle into bowls
Cliff Note 1: If you use wild catfish
I recommend soaking the catfish in milk over night
first. This will remove any muddy flavor in the
Cliff Note 2: I have also added diced
zucchini with good results. Add it with the tomatoes.