This one is from my erstwhile colleague Colin Allen.

1. Coarsely chop equal quantities of the following (the original version of this recipe specifies 4 oz. each):
   • onion
   • celery
   • carrots
   • bell peppers
   • potatoes

2. In a large pot, lightly saute the above in some cooking oil.

3. Add some crushed fresh thyme leaves (a teaspoon plus, but we use a lot more) and some bay leaves (2-3, but we use a lot more).

4. Add some tomato paste (one small can).

5. Add enough water to cover plus about one inch.

6. Bring to the boil and simmer until the potatoes are cooked (about 20-30 mins).

7. Cut any firm white fish into 1 inch cubes (1 to 1.5 lbs., i.e. about the same weight as the aggregated weight of the veggies above).

8. 5 minutes before serving, add fish and continue simmering.

9. Add salt, pepper, and Tabasco (or equivalent) to taste.