Fish in "crazy water"

This is really an Italian dish and I have no idea why the water works, but it does. Here's the basic idea--saute aromatics (onion, garlic) in a good amount of olive oil. Say 1/4 cup for 4 servings of fish. Add diced tomatoes, and some dry white wine. Bring this to the boil. Now add a cup or so of water and lower the heat. Let this cook until most of the water has evaporated. Add your fish and poach the fish until just done in the "crazy water" mixture. This becomes a thick, flavorful sauce. A 1 inch thick piece of cod takes less than 10 minutes to cook.

This dish also reminds me of a Spanish dish--"Urta a la Rotena" or white fish in the style of Rota, the southern Spanish town where I was stationed in the Navy. Yum.