Haddock in Coriander Marinara

Some purists will say this is not a marinara, while others allow onions (or leek) and capers in a marinara.  But would purist allow Balsamic and coriander?  Who cares?  With Thai fish sauce to enrich, this tomato sauce is perfect for a hearty fish, so why not call it a marinara?  And any busy fisherman can whip this up on a gas stove on the docks in no time flat.
1 lb Haddock fillets, cut into four portions
1 15-oz can whole tomatoes (or petite diced)
1/2 cup dry white wine
1/4 cup water
1 leek, cleaned and diced
3 cloves garlic, thinly sliced
2 Tbsp olive oil
1/2 tsp powdered coriander
1 Tbsp Balsamic vinegar
1 Tbsp Nam Pla, Thai fish sauce, or soy sauce
1 Tbsp capers
Palmful cilantro leaves
Fresh lime wedges

Heat oil,in a wide, deep skillet and cook leek for about 7-8 minutes to soften and color a bit. Add the garlic and cook another 3-5 minutes. Pour the tomatoes into a bowl and crush each one with your hands until you have bite-sized pieces. Add tomatoes to leeks along with the water and wine. Add the coriander, vinegar and soy sauce, and bring to a boil. Reduce to a gentle simmer and cook about 10 minutes, stirring every once in a while.

Nestle the fish fillets in the tomato sauce, cover and cook 8-10 minutes.

Sprinkle with the capers. Distribute fish and poaching broth between four bowls. Serve with cilantro and lime wedges.

Serves four.