4 tsp. olive oil
2 cloves garlic, minced
1 (1 lb.) can tomatoes, chopped (with juice)
1 tsp. basil, crumbled
1/2 tsp. oregano, crumbled
Pinch cayenne pepper
1/2 c. dry white wine or chicken broth
3 c. water
1/2 lb. white fish fillets, cut into bite-size pieces
2 tbsp. parsley, minced

In large saucepan, heat olive oil over medium heat; add garlic, tomatoes, basil, oregano, cayenne pepper and wine. Cook, uncovered, for 10 minutes.

Add water, cover and bring to a simmer. Mix in fish and cook, uncovered, for 5 minutes longer.

Serve and sprinkle with parsley.