Piquant cod chowder | Reader's Digest Australia

Ingredients

• 2 sprigs of fresh parsley
• 2 sprigs of fresh thyme
• 1 bay leaf
• 7.5 cm piece of celery stalk
• 1 can chopped tomatoes, about 400 g
• 3 cups (750 ml) fish stock, preferably homemade
• 4 tablespoons medium cider
• 1 large onion, chopped
• 400 g waxy potatoes (e.g., long white), cut into large chunks
• 250 g carrots, thickly sliced
• 250 g zucchini, thickly sliced
• 250 g green beans, cut into short lengths
• 1 yellow or red capsicum, seeded and sliced
• 500 g cod fillet, skinned and cut into large pieces
• salt
• pepper
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon snipped fresh chives
• finely shredded zest of 1 lemon