Oven-Roasted Fish Stew

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2 1/2 pounds fish steaks or fillets cut in very thick pieces (cod, halibut, shark, sea bass, monkfish, snapper)

-- Salt and pepper

-- Extra virgin olive oil

1 tablespoon lemon juice + more to taste

2 onions, sliced

4 stalks celery, sliced

4 to 6 cloves garlic, minced

4 tablespoons chopped flat-leaf parsley

1 tablespoon dried oregano

-- Pinch hot pepper flakes (optional)

1 cup dry white wine

4 tomatoes, peeled, seeded and chopped, or 14-ounce can chopped tomatoes, drained

2 cups fish stock or water

-- Chiffonade of fresh basil leaves or chopped flat-leaf parsley for garnish

-- Grilled or toasted bread

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