Another successful recipe last night, from Gordon Ramsay's book.
Cod and Tomato Chowder:
3 tablespoons oil, olive
2 medium onions, peeled and roughly chopped
2 stalks celery, trimmed and roughly chopped
2 large carrots, peeled and roughly chopped
2 large potatoes, waxy, peeled and roughly chopped
1 pepper, sweet yellow, cored, seeded and roughly chopped
few thyme sprigs
1 bay leaf
398 grams tomatoes, canned, chopped
3 ½ cups stock, fish or chicken
150 grams beans, green, cut into short lengths
2 zucchini, roughly chopped
few dashes Tabasco sauce, optional
1 ½ pounds cod fillets, skinned and pin-boned
1 bunch parsley, Italian, roughly chopped
Heat oil in heavy pan. Add onions, celery, and some seasoning, and cook, stirring, over medium heat for 6 to 8 minutes to soften. Add carrots, potatoes, sweet yellow pepper, and herbs, and saute for 5 minutes until veggies are lightly golden.
Add tomatoes to the pan and pour in the stock. Cover and simmer for about 7 to 9 minutes until the veggies are tender. Now tip in the green beans and zucchini, give the mixture a stir and simmer for another 3 minutes. Check the seasoning, adding a few dashes of Tabasco to spice it up if you like.
Lightly season the cod fillets and lay them on the veggies in the pan. Cover the pan again and simmer for 3 to 4 minutes until the fish is opaque.
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.