Fish Veracruz

This is a slight variation on Alison Holst's Fish Veracruz recipe....

For 2 serves:
2 Tbsp olive oil
1 medium onion, sliced
2-3 cloves garlic, crushed
2 dried red chillies, deseeded and sliced
1 green pepper, deseeded, quartered and sliced
2 bay leaves
1tsp cumin
1/2tsp oregano
400g whole tomatoes in juice
300g firm-fleshed fish (eg: monk)
1-2Tbsp fresh coriander leaves, chopped
1 Tbsp lime (or lemon juice)
Salt

Heat oil in a large frypan. And onion and garlic and cook until the onion softens, then add the chillies, green pepper and bay leaves.
Continue to cook, stirring occasionallly, until the onion is translucent and the green pepper is soft. Add the cumin and oregano, and then the tomatoes.
Carefully stir in the cubed fish, and simmer gently, stirring once or twice to turn the fish. Remove from the heat as soon as the largest cubes of fish are just cooked, and stir in the coriander leaves. lime juice, and salt.
Serve over rice.