2 tbsp. olive oil (or any oil)
1 onion, chopped
2 tsp. garlic, minced (if bottled) or 3 cloves
2 (28 oz.) cans diced, peeled tomatoes with liquid
3/4 c. white wine (can use less)
1/2 c. clam juice or can add 1/2 c. water
1 tsp. fennel seed, crushed (opt.)
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
2 lbs. white fish (I used sole) or 1 - 1 1/2 lbs. halibut
2 jars marinated artichokes, chopped into bite size
2 tbsp. capers, drained
1/4 c. parsley
1/4 c. or so of water to desired consistency, as needed (need if you omit clam juice)

In large pan saute onion in oil, then add garlic after a few minutes. Add tomato, parsley, wine, spices, juice and water (if used). Bring to a boil, reduce heat and simmer 20 minutes. Put fish in pan whole, spoon sauce over top, cover and let simmer until done, approximately 20 minutes. Add artichokes and capers, simmer 5 minutes. Break up fish, stir in; serve.

Can use less liquid and do with halibut fillets for a nice look. Is good left over. I use large pan like I would cook spaghetti in.

Heavy soup, hearty meal I made up. Can freeze.