Quick and Easy Fish Stew

•  300g white fish
• 100g shrimp
• 1 white onion, sliced
• 2 cloves garlic, sliced
• 1kg canned diced tomatoes
• 1 cup white dry wine
• 1 teaspoon red pepper / chili flakes
• 2 tablespoons fresh parsley, thyme, oregano, chopped

1. Saute a single sliced onion in a few tablespoons of olive oil, toss in a pinch of red chile flakes and a couple of cloves of garlic.
2. Add a pound or two of good Italian canned tomatoes (preferably San Marzano), and pour in a half-cup or so of dry white wine, like pinot grigio. 
3. Add some chopped fresh parsley, thyme, or oregano, and let it simmer a few minutes before adding two pounds of fish cut into rough, two-inch chunks. 
4. Stir a little, but don’t break the fish.
5. Once the fish flakes, it’s done. It won’t take more than four to five minutes, depending on how thick the fish is.