1. In large heavy bottom saute pan, over medium high heat, saute onions, garlic, and celery until translucent.
2. Add diced whole fish and tapenade, cook until fish is tender.
3. Add Hogue Cabernet, tomatoes and white beans, bring to boil, reduce to simmer, simmer for 10-15 minutes.
4. Add parsley and parmesan, adjust salt and pepper to taste, serve with rice or pasta.
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