Method

• Put the black bean or chilli oil in a large heavy based pot, and heat
• Cut the onions, celery and carrots into good sized chunks and cook off for 5 minutes
• Pour in the stock and add the tin of tomatoes, bring to a boil, then simmer
• Add potatoes and cook for 20 minutes
• Taste and season the stew
• It may need to be thickened, so I use 1 Tbsp of cornflour and 2 Tbsp water, add that, and let it cook in
• Roughly cut the celery greens and capsicum, set side
• Cut the fish into good size chunks
• Once you are happy with the flavour of the stew add the last 3 remaining ingredients
• Zest a lime and (cut the peel to garnish), squeeze the juice over the soup and sprinkle the zest
• Place the peel on each bowl of soup
• Serve with your favourite crusty bread