Hearty and fishy. You can almost smell a coastal storm brewing... and there's something about the word 'chowder' that just screams warmth and good times...

Ingredients

Serves 4 - 5 3 tbsp olive oil 2 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 tinned chopped tomatoes 900ml fish or chicken stock 150g green beans cut into lengths 2 courgettes, roughly chopped Few dashes of Tabasco sauce (optional) 600g cod fillets, skinned and pin-boned Bunch of flat leaf parsley, roughly chopped

Method

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 five minutes until the vegetables are slightly golden. Add the tomatoes to the pan and pour in the stick. Cover and simmer for about 7-8 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 dashed of Tabasco to spice up the chowder if you like. Lightly season the 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 to hot soup into warm bowls and scatter a handful of chopped parsley over each serving. Recipe provided by: