How To make Vegetable Stew with Dolma

1 carrot

cut half, then lengt
several white radishes :

quartered 1 small zucchini

cut into 2 inch slic
1 pound tomatoes :

peeled and diced
celery

cut like carrots or 1 large onion :

diced
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon turmeric
4 cloves garlic

diced
3 tablespoons olive oil
1 1/2 litres water :

or fish stock
1/2 bunch fresh cilantro

DOLMA:

2 cups firm white fish

ground or finely min
1/4 cup white rice :

raw short grain
1 egg white
1/2 teaspoon pepper
salt to taste 1 1/2 teaspoon cumin
1/4 teaspoon turmeric

optional
2 cloves garlic :

finely minced
Saute onions in oil until soft. Add all the vegetables and spices, except cilantro and zucchini, and stock. Bring to a boil, reduce heat and simmer.
Make the balls ( recipe follows ) while it's simmering. When vegetables are half cooked add the dolma balls gently, one at a time, on a spoon. Make sure they are well covered with liquid as they will double in size. Add a little water or stock if needed to cover. Let simmer for 10 minutes then add zucchini and cilantro and simmer until balls are firm and rice in
middle is soft. Check while cooking and add more liquid if needed. Dolma:
------ Put all ingredients into a bowl and mix thoroughly the roll into walnut-sized balls and set aside.