• 2 pound cauliflower crowns, cut into florets
• 3 each Yukon gold potato peeled, cut into small cubes (about 1 cup)
• 1 1/2 cup onion sliced
• 1 1/2 cup tomato chopped
• 4 tablespoon avocado oil
• 4 clove garlic chopped
• 1 1/2 teaspoon ground cumin (jeera powder)
• 1 1/2 teaspoon ground turmeric (haldi powder)
• 2 teaspoon ground coriander (dhaniya powder)
• 1 1/2 teaspoon Kashmiri red chili powder or cayenne
• 2 teaspoon Kosher salt more or less to taste

For garnish:

• 2 teaspoon lime juice
• 1 bunch fresh cilantro chopped

• 3 tablespoon extra virgin olive oil
• 1 each onion chopped
• 3 stalk celery chopped
• 2 each carrot medium, chopped
• 6 clove garlic finely chopped
• 5 fillet canned anchovy finely chopped
• 28 ounce canned whole peeled plum tomatoes
• 4 cup water
• 8 ounce clam juice bottled
• 1 pound baby potato scrubbed and quartered
• 1 bay leaf
• 1 teaspoon dry thyme
• 1 teaspoon crushed red pepper
• 1½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ pound cod fillet cut in 2-inch pieces, or other firm white fish
• 3 tablespoon Italian parsley chopped