Instructions: Place wine in a pan and bring to the boil, reduce heat to just below boiling, place whole fillets gently into wine and cover with foil, cook gently for 2 minutes. Remove from heat and allow to cool slightly. Flake fish into pieces 2cm X 2cm, reserve stock.

Soup:
Wash and dice all the vegetables. Heat the oil in a heavy saucepan, add the vegetables and fry gently for 5 minutes, then add the crushed garlic, sugar and tomato paste and cook a furthur 2 minutes.

Add the water and chopped whole peeled tomatoes, bring to the boil, then simmer gently for 15 minutes. Add the fish with juices to the boiling stock, and continue to cook 1 minute, stirring regularly.

Season well with salt and pepper and serve hot sprinkled with chopped fresh herbs and parmasan cheese, garlic bread on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.