Unemployment Fish Soup

Whenever I become unemployed I like to make this variation on a simple Sicilian soup with all of the stuff that I had when I was employed and times were plentiful.

When you are picking out fish for this soup you have two choices. One, thaw out whatever you have in your freezer. Two, buy whatever is on sale at the supermarket. I chose the second option and came back with Perch and Shark. Perch is great because you don't have to worry about cutting it up too much, just quarter it. Shark is cool because it's shark and we don't usually find that fish in the Upper Peninsula. (The shark was not a good idea, the perch was perfect, but the shark was too chewy)

-3/8 cup of olive oil (6 tablespoons)
-2 medium onions (chopped)
-2 large cloves of garlic
-1/2 large carrot (chopped)
-2/3 and only 2/3 cup of parsley (chopped)
-2 garden tomatoes (chopped)
-1 cup of cold water
-1 cup white wine (dry)
-2 lbs. of mixed fish fillets cut into large chunks

All ingredients are approximate to what you will actually use.

In a large pot saute the onions, garlic and carrot in the olive oil until onions are close to being golden. Add the parsley and cook for a few minutes, then do the same with the tomatoes. Put fish in and cook for about three minutes. Pour the wine until it half covers everything and top with water.

I ate mine with a hard roll and pared it with a cheap '08 Torrontes.