Ingredients
Preparation
- 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 and courgettes, 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 Norwegian cod 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.
- Using a spoon, gently break the fish into large flakes. Ladle the hot soup into warm bowls and scatter a handful of chopped parsley to serve.
