Fish Chowder

Serves 4
Ingredients
2 tbsp Oil
1 large Potato, peeled and cut into chunks
1 Onion, peeled and chopped
2 cloves Garlic, finely chopped
2 x 400g cans Chopped Tomatoes
2 tbsp Tomato Puree
good pinch dried Thyme
splash Balsamic Vinegar
410g can Cannellini Beans, drained and rinsed
500g White Fish, cut into chunks
few fresh Basil Leaves
chopped fresh Parsley
Method
Heat the oil in a large frying pan and cook the potato chunks over a medium heat stirring occasionally until they are brown.
Add the onion and garlic and cook for a further few minutes until the onion is brown.
Stir in the tomatoes, tomato puree, thyme and balsamic vinegar, allow to bubble for a couple of minutes to combine the sauce.
Stir in the cannellini beans then ad the fish and basil leaves, place a lid on the pan and simmer for 4-5 minutes until the fish is cooked. Stir VERY gently!
Serve in bowls sprinkled with the chopped parsley and some crusty bread.