- Heat the oil in a large pan, add the onion, potatoes, celery and bacon and cook for 5
- Add the tomatoes and stock bring to the boil, reduce the heat and cook for 12 minutes until the potatoes are tender.
- Add the tomato puree, seasoning, green pepper and fish. Return to simmering point and cook for 7 minutes.
- Sprinkle with parsley and serve with chunks of granary bread.