Mix together the clam soup base and warm water. Whisk well until completely combined. Set aside.*
Season fish with salt and pepper (on both sides). Heat oil in cast-iron skillet over medium-high heat until almost smoking. Add fish and saute, turning once, until golden brown on both sides, about 4 minutes total. Remove to plate.
Add onion to cast-iron skillet and cook until softened, about 3 minutes. Add garlic, chiles, tomato, oregano, olives and juice of 1 lime. Cook 1 minute longer. Add wine, raise heat to HIGH and boil until liquid is reduced by half. Add clam bouillon mixture (or clam juice) and bring to a boil. Reduce heat to medium-low.
Return fish to pan, along with any accumulated juices. Cover and simmer 5 minutes or until fish is opaque and firm throughout. Season with salt and pepper to taste.
Transfer fish to shallow bowl. Ladle on a generous spoonful of broth and vegetable mixture. Cut remaining lime into wedges. Use to garnish bowl, if you desire. Serve at once.
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603