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You need olive oil.
Prepare celery sticks, trimmed and roughly chopped.
Prepare onions, peeled and roughly chopped.
You need carrots, peeled and roughly chopped.
Prepare waxy potatoes, peeled and roughly chopped.
Provide yellow pepper, roughly chopped.
You need to prepare thyme sprigs.
You need bay leaf.
Prepare tinned choped tomatoes.
You need fish or chicken stock.
Provide green beans, cut short.
Use courgettes, roughly chopped.
Use tobasco sauce (optional).
You need cod fillets, skinned and deboned.
You need to prepare flat leaf parsley, roughly chopped.

And I am absolutely convinced that this fish chowder is one of the best soups I have ever made so for, cross my heart. This creamy fish chowder will never get any better. Add the tomato and parsley, season well with salt and freshly ground black pepper and stir. To serve, pour the chowder into a serving bowl and top with the bacon.

Heat the olive oil in a heavy based pan. Add three onions, celery and some draining and cook, stirring, over a medium heat for 6-8 minutes to soften. Add the carrots, potatoes, yellow pepper and herbs and saute 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 or chilli if you want spice..
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. Gently break the fish into large flakes and serve..

Prep and cook instructions are almost identical for all fish options. Scrub or peel the potatoes; cut the potatoes in half lengthwise. In a large sauce pot over medium-high heat. True to my nature, I made adjustments but kept the ratios and cooking time. Chef Mike delivers a great poached cod recipe, paired with Edna Valley Chardonnay.

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