Step 1

Place the tomatoes, garlic, salt and pepper in a saute pan set over medium heat; cook for 5 minutes, or until the tomatoes start to turn soft and start to blister.

Step 2

Add the chicken stock, white wine (if using), frozen fish fillets and chopped basil. Cover and simmer for 20 to 25 minutes, until the fish is fully cooked.

Step 3

Sprinkle with an additional handful of chopped basil and serve over a bed of rice, couscous or quinoa, if desired.