Spicy Whitefish Soup

1/3 cup extra virgin olive oil
1 large onion, chopped
5 garlic cloves, chopped
5 carrots, chopped
3/4 cup dry white wine
28 oz can crushed tomatoes (San Marzano is the best)
1 cup water
1/2 teaspoon red pepper flakes
1 pound skinned whitefish (cod, arctic char, or halibut), thoroughly rinsed, cut into 3/4-1 inch chunks, and salted
sea salt and freshly ground black pepper

1.) Grab your trusty dutch oven and heat the oil over medium-high heat. Add the onion, sprinkle with some seas salt, and saute for 8 minutes. Then add the carrot and garlic, and saute for 8-10 minutes more; until the onions are browning and a yummy brown film forms on the bottom of the pan.

2.) Turn the heat to high, add the wine, and scoop up all the delicious browned bits from the bottom of the pan with your wooden spoon. Simmer until most of the wine has evaporated; about 5 minutes.

3.) Reduce heat and add the red pepper flakes, water, and tomatoes. Bring to a simmer, cover, and cook for 20 minutes.

4.) Add fish to the pot, cover, and continue to simmer for 5-10 minutes; until cooked through. Season with a few grinds of black pepper and more salt, if you think it needs it. Sprinkle with a bit of parsley, and enjoy with a chunk of good, crusty bread.