Fish Chowder

Ingredients 2 tbsp oil 1 large potato peeled and cut into chunks 1 onion, peeled and sliced 1 clove garlic, crushed 2 x 400g cans chopped tomatoes 2 tbsp tomato puree ½ tsp dried thyme Dash Worcestershire sauce 410g can cannellini beans, drained and rinsed Freshly ground black pepper 500g/1lb 2oz white fish, cut into big chunks Fresh parsley chopped to garnish, optional Method Heat the oil in a large frying pan and cook the potatoes until they start to go brown. Add the onion and garlic and cook gently until the onion browns. Stir in the tomatoes, puree, thyme and Worcestershire sauce and allow to bubble gently for about 10 minutes to make a sauce. Stir in the beans and a grinding of black pepper. Place the fish chunks on the top stirring them gently it into the sauce. Cover and simmer for about 5 minutes or until the fish is cooked. Sprinkle with parsley if using before serving.