Seafood Stew

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3 Italian Roma tomatoes

5 garlic cloves, peeled

1 tablespoon olive oil

11/2 onions, julienne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

1 quart fish stock

3 small boiling potatoes, peeled, cut in half lengthwise, then into 1/8-inch slices

2 carrots, peeled, cut in half lengthwise, then into 1/8-inch slices

1 Morita chile stemmed, seeded and julienned

1 1/2 pounds assorted fish fillets, such as, flounder, sea bass, snapper, cut in 2-inch chunks

1/2 cup chopped cilantro leaves, for garnish

Lime wedges, for garnish