Quick and Easy Halibut Stew

Heat olive oil in a large pot over medium heat until hot. Cook chorizo onion and fennel until onion is soft and translucent and chorizo is browned about 8 minutes. Stir in garlic and cook until fragrant about 30 seconds. Pour in wine and bring to a boil while scraping the browned bits of food of the bottom of the pan with a wooden spoon about 2 minutes. Stir in tomatoes with their juice and clam juice. Bring to a simmer and cook until flavors meld about 10 minutes.

Season halibut with salt and pepper and place in tomato mixture coving it with sauce. Bring to a simmer. Cover reduce heat to medium-low and simmer until fish flakes easily with a fork and is cooked through about 5 minutes. Season with salt and pepper and sprinkle with parsley.