Red snapper and tomato chowder

From Gordon Ramsay's Healthy Appetite
Ingredients

2 medium onions, peeled and roughly chopped
2 celery sticks, trimmed and roughly chopped
2 large carrots, peeled and roughly chopped
2 large waxy potatoes, peeled and roughly chopped
1 yellow pepper, cored, deseeded and roughly chopped
few thyme sprigs
1 bay leaf
400g chopped tomatoes
900ml fish stock
150 g green beans, cut into short lengths
600g cod fillets
flat leaf parsley, roughly chopped

Heat 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 saute for 5 minutes until the vegetables are lightly golden.

Add the tomatoes to the pan and pour in the stock. Cover and simmer for about 7-9 minutes until the vegetables are tender. Now tip in the green beans. Give the mixture a stir and simmer for another 3 minutes. Check the seasoning.

Lightly season the cod fillets and lay them on the vegetables in the pan. Cover the pan again and simmer for 3-4 minutes until the fish is opaque and just cooked through. Using a spoon, gently break the fish into large flakes. Ladle the hot soup into warm bowls and scatter a handful of chopped parsley over each serving.