2 pounds Haddock or Cod
3 TBS. olive oil
2 TBS. finely chopped shallots
2 tablespoons finely chopped garlic
3/4 cup dry white wine
1 cup fresh tomatoes, peeled, seeded and cut coarsely 1 pound Italian style canned tomatoes
1/2 cup fresh basil leaves, coarsely ripped
1/4 cup fresh chopped Italian parsley
1 teaspoon dry oregano
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper to taste
1 cup fish stock or water
Red pepper flakes to taste

In a large frying pan, add olive oil, shallots and garlic.
Cook over low flame for five to 8 minutes after it starts simmering. Do not let shallots and garlic brown.

Add white wine and reduce over high flame by half. Add tomatoes stir and cook over medium flame for 10 minutes, uncovered after the tomatoes come to a simmer.

Cut haddock or cod into 4 inch squares, season with salt and pepper on both sides.

Lower flame to a simmer under tomato sauce and add fresh herbs and seasonings. Place fish in a single layer gently into tomato sauce, cover and cook about 10 minutes or until fish is no longer translucent and is cooked through.
Spoon some sauce over the top of the fish while it is cooking. If too dry add a little fish stock. Taste for seasoning and plate using a soup type bowl. Garnish with sprigs of parsley or fresh basil.

Serves 6

Bon Appetit,
Chef Carol Frazzetta