1Heat large dutch oven or pot/pan over medium heat.
Add oil or spray and saute onions for 3-5 minutes until onions begin to turn golden..
Add Garlic and continue to cook for 1 minute.
2Add in the chopped tomato, jalapeno, zucchini and green olives.
Cook for 3-5 minutes longer, stirring occaisionally.
Deglaze with the wine, and follow that with the broth, thyme, salt and pepper.
3Nestle the fish down into the juices/veggies, cover and cook on medium for 3-5 minutes just until the fish is cooked through. (Don't overcook, or it will fall apart)
I serve this with quinoa that was cooked with garlic and chicken broth. Posting my recipe on JAP next.