4 cloves of garlic (crushed)
6 plum tomatoes
2 tablespoons tomato paste
1/2 cup fish stock (or clam brine)
Heat the oil in a pan. Cut the onions into fine rings and fry them until soft, about 5 minutes. Add crushed garlic. Cut the tomatoes into bite sizes and add to pan. Add tomato paste, fish stock and white wine and bring to boil. Simmer on low heat for about 15-20 minutes. Add the fish cubes and cook for about 5 minutes, Stir in spinach and cook until wilted. Season with a few drops of tabasco sauce to taste.