Cod and Tomato Chowder

• 3 tbsp olive oil
• 2 celery sticks, trimmed and roughly chopped
• 2 medium onions, peeled and roughly chopped
• 2 large carrots, peeled and roughly chopped
• 2 large waxy potatoes, peeled and roughly chopped
• 1 yellow pepper, roughly chopped
• 2 thyme sprigs
• 1 bay leaf
• 400 grams tinned choped tomatoes
• 900 ml fish or chicken stock
• 150 grams green beans, cut short
• 2 courgettes, roughly chopped
• 1 dash tobasco sauce (optional)
• 600 grams cod fillets, skinned and deboned
• 1 bunch flat leaf parsley, roughly chopped

1. Heat the olive oil in a heavy based pan.
2. Add three onions, celery and some draining and cook, stirring, over a medium heat for 6-8 minutes to soften.
3. Add the carrots, potatoes, yellow pepper and herbs and saute for 5 minutes until the vegetables are lightly golden.
4. Add the tomatoes to the pan and pour in the stock.
5. Cover and simmer for about 7-9 minutes until the vegetables are tender.
6. Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes.
7. Check the seasoning, adding a few dashes of Tabasco or chilli if you want spice.
8. Lightly season the cod fillets and lay them on the vegetables in the pan.
9. Cover the pan again and simmer for 3-4 minutes until the fish is opaque and just cooked through.
10. Gently break the fish into large flakes and serve.

olive oil, celery, onions, carrots, potatoes, yellow pepper, thyme, bay leaf, tomatoes, green beans, tobasco sauce, flat leaf parsley

Taken from cookpad.com/us/recipes/334860-cod-and-tomato-chowder (may not work)