- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup coarsely chopped fresh parsley
- 2 (29 ounce) cans tomato sauce
- 2 cups dry white wine
- 1 (10.5 ounce) can condensed chicken broth
- 2 teaspoons dried thyme
- 3 pounds cod fillets, cut into 2-inch chunks
- Heat olive oil over medium heat in a large soup pot; stir in onion, garlic, and parsley. Cook and stir until onion is softened, about 8 minutes; pour in tomato sauce, white wine, chicken broth, and thyme. Bring to a boil.
- Reduce heat to medium-low and simmer for 15 minutes; gently stir in cod and simmer until fish is cooked through and flaky, another 10 to 15 minutes.