Dishy Fish Chowder

A meal in itself. Serve with warm crusty bread takes 20 mins. Serves 4

2 tbsp olive oil
1 lg. potato peeled and cut into big chunks
1 med. onion chopped
1 fat garlic clove finely chopped or 1 tsp. garlic paste.
2X400g cans chopped tomatoes
1/2 tsp. dried thyme
splash soy sauce
410g can cannelloni beans, drained and rinsed.
500g/1lb 2oz plump cod or other white fillets cut into big chunks.
a handful of fresh parsley chopped.

1. Start frying. Heat the oil in a lg. frying pan or wok. Dry the potatoes in kitchen paper and tip into the hot fat. Cook them covered over a med. to high heat for 5 mins stirring occasionally until potatoes are golden. Add the onion and garlic and cook for 3-4 mins more on a fairly high heat until the onion is nicely browned.
2. Mix in the flavourings. Stir in the tomatoes, the tomato puree, thyme and soy sauce and let it bubble away for a couple of mins to make a sauce.
3. Stir in the beans and salt and pepper then sit the fish on top, tucking it into the sauce. Don't stir or the fish will break up. Cover and simmer for 5 mins, just until the fish is cooked. Serve sprinkled with parsley.