This soup is very simple. It is satisfying and highly nutritious.
3 tbsp olive oil
1.5 medium onions, peeled and roughly chopped
2 celery sticks, trimmed and roughly chopped
Sea salt and black pepper
2 large carrots, peeled and roughly chopped
2 large waxy potatoes, about 400g, peeled and roughly chopped
1 yellow pepper, cored, deseeded and roughly chopped
few thyme sprigs
1 bay leaf
400g tin chopped tomatoes
900ml fish or chicken stock
150g green beans, cut into short lengths
few dashes of Tabasco sauce (optional)
600g any white fish fillets, skinned and pin-boned
bunch of flat leaf parsley, roughly chopped
Heat the olive oil in a heavy-based pan. Add the onions, celery and some seasoning, and cook, stirring, over a medium heat for 6–8 minutes to soften.
Add the carrots, potatoes, yellow pepper and herbs, and sauté for 5 minutes until the vegetables are lightly golden.
Add the tomatoes to the pan and pour in the stock. Cover and simmer for about 7–9 minutes until the vegetables are tender. Now tip in the green beans, give the mixture a stir and simmer for another 3 minutes. Check the seasoning, adding a few dashes of Tabasco to spice up the chowder if you like.
Lightly season the fish fillets and lay them on the vegetables in the pan. Cover the pan again and simmer for 3–4 minutes until the fish is opaque and just cooked through.
4 Using a spoon, gently break the fish into large flakes. Ladle the hot soup into warm bowls and scatter a handful of chopped parsley over each serving.