Tomato Soup with Fennel and Fish

Peel onion and chop finely. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, dice. Rinse fennel and remove hard stalks, cut fennel into strips, setting some green parts aside for garnishing. Heat oil in a saucepan and saute fennel until translucent. Add tomato paste and mix well. Add wine and broth. Season with salt, sugar and cayenne pepper and simmer, stirring occasionally, for about 20 minutes on low heat or until tomatoes come apart. Add more broth as needed.  

Rinse fish, pat dry and cut into bite-sized pieces. Season soup to taste and add fish, simmer for 4-5 minutes or until done on a low heat.