1 (14.5) can chicken broth
1/3 cup dry white wine
2 T. diced oil-packed sun dried tomatoes
2 tsp. of the oil from the sun dried tomatoes
3 T. diced yellow, red, or orange pepper
¼ tsp. freshly ground black pepper
6 to 8 fish filets (wash but do not salt)
Using a large skillet, blend the chicken broth with the wine, sun-dried tomatoes, sun-dried tomato oil, diced peppers, and ground black pepper. Bring the liquid mixture to a boil, and then slightly reduce the heat. Cook for 1 minute; then reduce the heat to a slow boil. Gently and carefully slip the fish fillets into the liquid mixture. Cook, uncovered, for 2 to 5 minutes on each side. The cooking time depends on the thickness of the fish filet. Cook only until the fish flesh is white and flakey. Using a slotted spatula, remove the fish filets to a warm plate and keep warm.
After removing the fish filets, taste the liquid for salt. If it is too salty, add water to dilute the saltiness to suit your taste. Return the liquid mixture to a high boil and cook until the liquid reduces to a thin sauce. Pour the hot sauce over the warm fish fillets to serve.