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.

From: RisaG,radiorlg@yahoo.com.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Thu, 14 Sep 2000