1 c. coarsely chopped onions
1/2 c. chopped green pepper
3 cloves garlic, crushed
1/2 c. olive oil
1 can (28 oz.) Italian plum tomatoes
1 c. water
1/2 c. dry white wine
2 c. diced, peeled potatoes
2 tsp. salt
1 tsp. fennel seed
1/4 tsp. fresh ground pepper
1 lb. haddock fillets, cut in 2 inch pieces
1/2 tsp. oregano, basil & thyme
7 tbsp. grated Parmesan cheese

In large saucepan saute onions, green pepper and garlic in hot oil until onions are tender. Add tomatoes, water, wine, potatoes, salt, fennel and pepper. Bring to boil, reduce heat, cover and simmer 30 minutes. Add haddock, oregano, basil and thyme; cook 10 minutes or until fish flakes easily. Ladle into bowls. Sprinkle with cheese.