Serves 4

1 lb (500 g) U.S. Farm-Raised Catfish fillets, cut into bite-size pieces
1 tbsp (15 mL) olive oil
1/4 cup (50 mL) diced onion
1 tsp (5 mL) minced garlic
14-oz (398 mL) can diced tomatoes, Italian style
1/2 cup (125 mL) dry white wine
Pinch cayenne pepper, or more to taste
2 cups (500 mL) water
1 cup (250 mL) chicken broth, preferably sodium-reduced
1/4 cup (50 mL) fresh Parmesan cheese, grated
2 tbsp (30 mL) parsley, minced

In a large heavy saucepan, heat the olive oil over medium heat; add onion and garlic; sauté until golden. Add tomatoes, wine and cayenne pepper. Cook, uncovered, 10 minutes.

Add water and broth, cover and simmer 4 minutes. Stir in the catfish and cook, uncovered, stirring occasionally until fish flakes when tested with a fork, about 6 to 7 minutes.

Ladle into bowls and sprinkle with Parmesan and parsley.