Tomato Fish Chowder

For the tomato sauce

500g onions, chopped
1 head of garlic, chopped
2 tbsp olive oil
1 head of celery, sliced
1kg of fresh, ripe tomatoes on the vine
salt and pepper

For the soup

approx. 500mp/1pt fish or chicken stock
700g/1.5lb white fish
2 onions
coriander

Heat the tomato sauce, which you will need to dilute with stock, to your desired consistency.

Finely slice the onions and fry in a pan in a little olive oil until beginning to get soft.

Add the skinned fish fillets and fry for a few minutes on each side.

Carefully cut the cooked fish into large chunk and add – with the onions – to the warmed soup.

Serve in ANTA pasta dish sprinkled with black pepper and coriander.