Heat the 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 sauté 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 to spice up the chowder if you like.
Lightly season the Norwegian 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 to serve.