2 lbs. firm fleshed fish (I use frozen pollack, cut in 2 inch squares)
2 med. onions
1/2 c. oil
1/4 tsp. red pepper (to taste)
1/2 tsp. black pepper
1/2 c. tomato paste
1/3 c. white wine
Sprig parsley

Sprinkle fish with 1/2 teaspoon salt and let stand 1 hour. Lightly brown onion in oil. Pour off fat and stir in tomato paste, wine, red and black pepper and parsley. Simmer 30 minutes. Add fish chunks and simmer on low for 20 minutes more. Serve with warmed Italian bread.