My take on a classic Italian fish stew . . . * the quick version.
One medium white onion finely diced
One pound of Muscles
Five small garlic cloves
Couple of sprigs of Basil
One tin of Peeled Italian tomatoes.
* you can add squid to it as well if you have it. But it will require about an hour longer of cooking. You would add the cubed squid right after the tomato and simmer for about an hour until the squid is tender and then add the fish. Monkfish is desirable because unlike other white fish it takes heat well and holds together without flaking up. If you use other fish adjust your time accordingly.