 | | Directions |
- Chop onion and pepper into 1 inch chunks. Mince garlic. If using fresh tomatoes, cut into chunks.
- Heat oil in heavy saucepan. Add peppers and onions; cook, stirring occasionally until onions soften, about 10 minutes. Add garlic, marjoram and basil; stir to mix well and cook for an additional minute or two.
- Add tomatoes and wine. Simmer for 10 minutes.
- Cut fish into chunks, about 1 inch, and submerge in soup. Simmer until fish is opaque and flaky, 5 - 10 minutes. Add salt and pepper to taste. Serve with good bread to sop up the juices.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Container: saucepan
Servings: 2
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 large onion |
| - | | 1 green pepper |
| - | | 4 cloves garlic |
| - | | 1 14 oz can tomatoes, or 2 large fresh tomatoes |
| - | | 2 tablespoons olive oil |
| - | | 1 teaspoon dried marjoram |
| - | | 1 teaspoon dried basil |
| - | | 2 cups dry white wine |
| - | | 12 ounces fillets of any firm white fish |
| - | | salt and pepper |
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