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.