Moroccan Style Fish Stew

1 lb cod fillet, sliced into 2-3 inch pieces  (any oily white fish can be used in place of cod)
2 carrots, peeled and shredded
5-6 small tomatoes, peeled and sliced (to peel tomatoes, cut an X on top of the tomato and submerge under boiling water for 2 minutes, drain and the skin should come off very easily)
1 red bell pepper, cleaned from seeds and cut into thin circles
1 - 16oz can of cubed tomatoes
12oz water (just fill 3/4 of the emptied tomato can with water)
4 garlic cloves, sliced
2 tbsp lemon juice
4 tbsp minced cilantro
1/4 tsp ground cumin
1/4 tsp ground coriander
2 tbsp olive oil
salt



In a pan, heat olive oil and add in the sliced garlic.  When starts to turn golden, add shredded carrots. Cook stirring frequently for about 2 minutes.  Add bell peppers, canned tomatoes in juice, lemon juice & water.  Season with a little salt, add the cumin and coriander and mix.  Lower the heat to medium.  Season the fish and lay atop the vegetables in the pan.  Place tomato circles atop the fish and cook for about 4-5 minutes.  Place minced cilantro on top of the fish, cover pan with lid and let cook for another 2 minutes.  It's ready to serve immediately.  Make sure you have plenty of bread to soak up the sauce.