Fish Chowder with Tomato Broth

I had a number of sole fillets that I wanted to use up as they don't really work on their own, so I decided to use them in a chowder. Delicious! This recipes serves about 4 people. Have some fresh bread with it to sop up the juices.

Ingredients:

4 sole fillets (or other white fish), cut into 2 inch chunks
1 tbsp olive oil
1/2 large sweet (vidalia) onion, diced
1 red sweet bell pepper, chopped
1 14 oz can diced tomatoes
1/2 cup of fish or chicken broth (low fat/no sodium)
1/8 cup dry red wine
2 garlic cloves, crushed (or one tsp garlic powder)
2 tbsp fresh basil, chopped
1 tbsp dried oregano
1 tbsp chopped parsley
1/4 cup kalamata olives, sliced
1 15 oz can red kidney beans or navy beans, drained and rinsed
1 tsp fennel seeds, lightly crushed
freshly ground black pepper to taste
1/4 cup parmesan cheese (optional)

Directions:

1. In a large pot, saute onion and red pepper. Stir in broth, diced tomatoes, wine, garlic, herbs and olives. Simmer 20 minutes.
2. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes.  Ladle into bowls; sprinkle with cheese.