Heat olive oil in deep 12-inch nonstick skillet over medium heat and cook onion, carrot and celery, stirring occasionally, until vegetables are crisp-tender, about 6 minutes. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in wine and cook until almost evaporated, about 1 minute. Stir in Sauce. Bring to a boil. Stir in potatoes and boil gently covered until potatoes are almost tender, about 12 minutes.
Add cod to skillet, then spoon over sauce. Simmer covered 8 minutes until cod flakes with a fork, about 8 minutes. Garnish with lemon wedges.