Saute peppers, onions and garlic until onions are transparent.
Add tomato paste and crushed red pepper, salt and pepper.
Add wine and let it cook down for a minute.
Add the tomatoes, capers, olives, broth, and let it simmer til tomatoes begin to shrivel.
When sauce has thickened up a bit, nestle the fish in.
Simmer 10-15 minutes with a lid ajar. Fish ready when opaque.