1/2 cup olive oil

2 onions, finely chopped

2 cloves garlic, finely chopped

2 pounds ripe tomatoes, peeled and chopped, or 2 cups canned whole tomatoes, chopped and drained

1 teaspoon sugar

Salt and freshly ground black pepper, to taste

2 cups water

6 tablespoons white wine vinegar

1/2 cup finely chopped flat-leaf Italian parsley

8 slices firm Italian bread, cut into 2-inch croutes and toasted

Clean the fish and cut itinto 1-to-1 1/2-inch pieces.

In a large flameproof casserole, heat the oil and saute the onions for 10 minutes or until soft and translucent. Add the chopped garlic and saute 1 minute more; do not brown. Add the tomatoes and sugar, salt and pepper.

Pour in the water and bring to a boil. Lower the heat and simmer for 10 minutes.

Add the fish in the order of the cooking time they need -- first the monkfish, then cod. Delicate fish, such as hake, sole and squid, go in last. Add vinegar and more water, if necessary, to half cover the fish. Simmer gently for 15 to 20 minutes or until fish is done.

Add the parsley and taste for seasoning. Ladle into bowls and serve topped with the toasted bread. Serves 8.