Heat the margarine in a saucepan and sauté the onion and garlic for 3 minutes, or until the onions become transparent. Add the tomato and parsley and continue to cook for a further 2 minutes.
Tie the thyme and marjoram together and add to the pan together with the remaining ingredients - except the fish.
Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the fish and continue to simmer for 10 minutes.
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