500g plump white fish fillets, such as cod or hoki, in big chunks
a handful of fresh parsley, chopped
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. Add the
onion and garlic and cook for 3-4
minutes more on a fairly high heat
until the onion is nicely browned.
the tomatoes, the tomato purée,
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. Don’t stir or the fish will
break up. Cover and simmer for 4
minutes, just until the fish is cooked.
Serve sprinkled with parsley.