Heat the olive oil in a heavy based pan. Add three onions, celery and some draining 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 and courgettes, give the mixture a stir and simmer for another 3 minutes. Check the seasoning, adding a few dashes of Tabasco or chilli if you want spice.

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. Gently break the fish into large flakes and serve.