Step 1

In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.

Step 2

Add the white wine, and simmer until most has evaporated, about 2-3 minutes.

Step 3

Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme.  Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.

Step 4

Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.

Step 5

Taste broth. Adjust salt, adding more if necessary.

Step 6

Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.