Step 1

Saute onions in butter and olive oil with salt and both peppers in a large soup pot. Once onions are translucent, deglaze pan with white vermouth and simmer for a few minutes.

Step 2

Add fish and quickly saute for about 1 minute, just to cook exterior of fish.

Step 3

Add parsley and tomatoes to pot and stir well to mix.

Step 4

Add warm fish bone broth to pot and bring to a simmer. Simmer for 1 minute.

Step 5

Ladle fish stew into individual serving bowls and serve with crusty baguette slices. Enjoy!