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Fry the aromatics
:
Heat the olive oil in a large pan or casserole dish.
Add the onion and garlic and sauté until translucent.
Prepare the sauce:
Add the crushed tomatoes, tomato paste, white wine (if using), capers, olives, and chili pepper.
Season with salt and pepper, then simmer over low heat for 10 to 15 minutes.
Add the fish:
Cut the fish into large pieces and place them in the sauce.
Cover and cook over low heat for 8 to 10 minutes, until the fish is just cooked through.
Finish and serve:
Adjust the seasoning if desired.
Garnish with fresh parsley or basil.
Serve hot with toast, rice, or polenta.
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