Tomato Fish Stew with Bread

In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed.

In a large, deep skillet (with a cover) heat 2 tbsp olive oil. Saute the onions for 2 minutes then add the garlic and jalapeno. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.

Now add the tomatoes and only 1/2 of the spice mix (keeping the remainder of the spice mix for later use). Add the tomato paste, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover and cook the tomato mixture for 10 more minutes; stir occasionally.

Meanwhile, season the fish fillets lightly with salt and pepper and coat on both sides with the remaining 1/2 of the spice mix.

Gently add the fish fillets to the tomato mixture, nestling the fish pieces nicely in it. Cook on medium-high briefly, then reduce the heat to medium. Cover and cook for another 10-15 minutes until the fish is cooked through (it should be flaky).

Remove from heat and top with the fresh parsley and mint leaves. Serve immediately in bowls with Lebanese rice or your favorite crusty bread.