Captain Peter Swallows wrote:

> Basically, the tomato 'sauce' is a can of crushed tomatos which were added
> to some shallots and zuchinni and a couple cloves of garlic that I had
> sauteed for a couple of minutes in some EVOO. After I added the can of
> tomatos, I also added a teaspoon (and a good pinch) of cumin powder (to
> taste/smell), mixed it all together and just had it simmering away
> (reducing the liquid) while I cooked the fish.

This would be better if you added the cumin right at the beginning and
"bloomed" its flavor in the hot oil before adding the other ingredients.
Cumin is one spice whose flavor is best brought out by high heat.

Bob, laughing at Swallows' exposed ignorance when she doesn't use a
spell-checker