1. Cut fish (or cod, hake, or haddock) into bite-size pieces. Set aside.

2. In a large, heavy skillet, heat the oil over medium heat. Add the garlic, stirring until softened, 1 to 2 minutes.

3. Add the tomatoes, bay leaves, oregano, anise or fennel, tarragon, marjoram, thyme, salt, and pepper. Stir to distribute the herbs.

4. Add the wine, stir, and cover the skillet. Simmer for 5 minutes.

5. Add the fish and capers; cover and simmer another 5 minutes.

6. Check for seasoning; add additional salt and pepper if desired. If the sauce tastes acidic, add sugar.

7. Divide the fish into soup bowls. Evenly sprinkle each serving with Parmesan cheese, if desired.

Source: Hannaford fresh Magazine, September - October 2006