|Canned whole tomatoes||28 Ounce, chopped (1 Can)|
|Chicken broth||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Large, sliced|
|Parsley flakes||1 Teaspoon|
|Fish fillets||1 Pound, cut into chunks|
|White wine||1⁄4 Cup (4 tbs)|
In 3-quart casserole, combine tomatoes, broth, celery, onion, sugar, garlic, parsley, salt and thyme.
Cover with lid.
Cook at HIGH 5 minutes and at MEDIUM 9 to 10 minutes; stir once.
Add fish and wine.
Cook, covered, at MEDIUM 10 minutes, or until fish is tender, stir once.
Let stand, covered, 5 minutes before serving.