• 3 tablespoons olive oil
• 3 stalks celery, sliced
• 2 medium Yukon Gold potatoes, peeled and cut into bite size pieces
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 1 35-ounce can tomatoes, with their juices
• 4 cups fish stock, vegetable stock or water
• 2 cups white wine
• 1-1/2 pounds mixed firm white fish, cut into chunks
• salt and freshly ground black pepper to taste

Heat the olive oil in a soup pot over medium heat. Add the celery, potatoes and onion and cook, stirring occasionally, for 2-3 minutes. Add the garlic, basil, parsley and red pepper flakes and cook for about one minute, stirring constantly. Stir in the tomato paste. Add the tomatoes, fish stock and white wine. Bring to a simmer, lower the heat, cover the pan and simmer for about 30 minutes. Add the fish, cover the pan and cook for 6-8 minutes. Taste for seasoning and season with salt and pepper to taste.