Ingredients:

• 1 lb (450g) firm white fish fillets (such as cod, haddock, or halibut), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes, undrained
• 4 cups fish or vegetable broth
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 can (15 ounces) European canned peaches in juice, drained and diced
• 1/4 cup fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Pour in the diced tomatoes (with their juices) and stir to combine with the onion and garlic. Let it cook for 2-3 minutes.

3. Add the fish or vegetable broth and white wine (if using) to the pot. Stir in the dried thyme and oregano. Season with salt and pepper to taste.

4. Bring the soup to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.

5. Carefully add the diced fish pieces to the simmering soup. Let them cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

6. Once the fish is cooked, gently stir in the diced European canned peaches. Allow the soup to simmer for another 2-3 minutes to warm the peaches through.

7. Taste the soup and adjust the seasoning if needed. If you prefer a sweeter flavor, you can add a teaspoon of honey or maple syrup at this point.

8. Ladle the fish soup into bowls and garnish with chopped fresh parsley.

9. Serve the fish soup hot with crusty bread on the side for dipping.