Haddock Crumble with Tomatoes and Peppers

Crumble

• 200 g cornbread cut in pieces
• 50 g pitted black olives
• 50 g olive oil

Filling

• 4 garlic cloves
• 100 g onions
• 30 g olive oil
• 300 g tomatoes quartered
• 100 g green pepper cut in pieces (1 cm)
• 100 g red pepper cut in pieces (1 cm)
• 20 g white wine
• 1 dried bay leaf
• 4 haddock fillets skinless, boneless (approx. 520 g)