White and red fish stew

Ingredients

200gr Salmon fillet, no skin, cut into chunks
200gr Cod fillet, no skin, cut into  chunks
250ml chopped tomatoes can
1 Tbsp olive oil
1 Tbsp coriander seeds
1 onion chopped
1 clove of garlic chopped
1 stalk of celery, thinly sliced
1 tbsp tomato paste
100 ml red wine
150 ml fish sauce
half a green pepper
1 red pepper

Recipe

I will start by heating the coriander seeds in a dry thick-based pan and then pour in the olive oil, heat it up and add the chopped onion and garli, stirring all the time. When the onion softens I will throw in the vegetables, first the celery, then the peppers and cook them for 10 minutes. To accent the aroma I will pour in the wine and let it simmer till the alcohol evaporates and the sauce and flavour is concentrated. Then I will add the tomato paste, fish sauce and chopped tomatoes and stir everything together. I will add the fish and let it cook for another 20 minutes or until it is thoroughly cooked, stirring the food by shaking the pan so that the fish does not break.