2 tablespoons olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1/2 bay leaf
1 cup dry white wine
1/4 cup Liquid Gold
1 (14 ounce) can diced tomatoes with juice
1 cup fish stock
2 tablespoons chopped fresh parsley
Salt and ground black pepper to taste
Heat olive oil in a large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.
Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine and liquid gold to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.
Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.