Heat the oil in a saucepan over medium-high heat. Add the roasting vegetables and stir to coat with the oil. Reduce the heat and cover with a lid. Simmer for 10 minutes, stirring once or twice.Add the fish, tomatoes, half the stock and the wine. Cover halfway and simmer for 20 minutes or until the vegetables are tender. Add more stock as the liquid evaporates. Stir in the coriander and lemon juice, to taste. Serve with rice.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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