This is a Libyan-Jewish fish stew popular all over North Africa. It's spicy, garlicky, tomatoey, and aromatic. The best part is that it only takes 30 minutes to make! A couple notes: I used a whole, bone-in black bass but you can opt for boneless for an easier eating experience; I like it with bones though because they help make a richer, more flavorful sauce as the fish simmers. You can use either salmon or any white fish of your choosing. If you have just cumin, that's totally fine. If you don't have whole cumin and/or coriander, the ground stuff is totally fine as well! I'd just use 1 tbsp instead of a heaping tbsp of the whole stuff. Just make sure to add any of the ground spices at the same time as the paprika instead of adding it to the oil in the beginning of the cooking process. We want to add whole spices in the beginning to wake them up and infuse into the oil, however adding ground spices will just burn.