Dishy fish chowder

Ingredients

• 2 tbsp oil 
• 1 large potatoes peeled cut into big chunks
• 1 medium onion chopped
• 1  tsp garlic paste finely chopped
• 800 g tomatoes chopped canned
• 2 tbsp tomato purée 
• 0.5 tsp thyme leaves dried
• 1 tablespoon soya sauce 
• 410 g .5 can cannellini beans drained and rinsed canned
• 500 g plump fish fillets white such as cod or hoki, in big chunks
• 1 handful parsley fresh chopped

Equipment

• frying pan
• wok

Directions

1. Heat the oil in a large frying pan or wok. Dry the potatoes in kitchen paper and tip into the hot fat. Cook them covered over a medium to high heat for 5 minutes, stirring occasionally, until the potatoes are golden.
2. Add the onion and garlic and cook for 3-4 minutes more on a fairly high heat until the onion is nicely browned.
3. Stir in the tomatoes, the tomato pure, thyme and soy sauce, and let it bubble away for a couple of minutes to make a sauce. Stir in the beans and salt and pepper, then sit the fish on top, tucking it into the sauce. Dont stir or the fish will break up. Cover and simmer for 4 minutes, just until the fish is cooked.
4. Serve sprinkled with parsley.