If you're using a frozen fish, de-thaw and then pat dry. Season fish fillets with cayenne, cumin, paprika, turmeric, and white pepper.
Prep vegetables. Mince garlic, dice red onion, and slice the celery and red bell pepper into bite-sized pieces.
Heat up a large pot. Once heated, add olive oil and red onion. Cook down onion for about 4 minutes. Add minced garlic and sauté until light golden brown, about 2 minutes. Finally, add in celery and red bell pepper. Lightly sauté for about 2-3 minutes.
Next, add chicken broth, canned tomatoes, and white wine. Add in a shake of the cayenne pepper, paprika, cumin, turmeric, and white pepper. Bring pot to a boil and then let simmer for 20 minutes.
Finally, add in fish fillet and cook until fish is cooked and tender. Finish off with some rice vinegar.