Tomato and Fish Stew - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium zucchini, chopped
• 3/4 cup (180 mL) dry white wine
• 2 stalks celery, sliced
• 1 - 28 oz (796 mL) can diced tomatoes
• 1 cup (250 mL) water
• 1 Tbsp (15 mL) dried oregano
• 1 tsp (5 mL) cumin
• 1/2 tsp (2 mL) red pepper flakes
• 1/2 tsp (2 mL) coriander
• Salt
• pepper
• 1 1/2 lb (750 g) haddock, rinsed and cut into 1 in (2.5 cm) chunks
• Fresh cilantro