In a large skillet, heat oil over medium heat. Cook celery and onion until softened, about 3 min.
Stir in tomatoes and tomato paste, and cook 1 min. Add wine and cook 1 min.
Add broth and bring to a boil. Reduce to a simmer and add fish. Cook, stirring gently, as the fish breaks apart easily, until fish is cooked through and flaky, about 5 min. Sprinkle with chopped fresh parsley to serve, if desired.
Use 1 lb (500 g) skinless salmon fillets instead of the cod.