Ingredients (Serves 4)
Heat the olive oil in a heavy-based pan, add the onions, celery and some seasoning and cook, stirring, over a medium heat for 6-8 minutes to soften. Add the carrots, potatoes, yellow pepper and herbs, and sauté for 5 minutes until the vegetables are lightly golden.
Add the tomatoes and the stock. Cover and simmer for 7-9 minutes until the vegetables are tender. Tip in the beans and courgettes, stir and simmer for 3 minutes. Check the seasoning, adding a few dashes of Tabasco if you like.
Lightly season the cod fillets and lay them on the vegetables. Cover the pan and simmer for 3-4 minutes until the fish is opaque and just cooked through. Using a spoon, gently break the cod into large flakes. Ladle the soup into warm bowls and scatter a handful of parsley over each serving.