Fish soup with capsicum polenta | Reader's Digest Asia

Ingredients

• 1 litre fish stock, preferably homemade
• 1 bay leaf
• 1 sprig of fresh parsley
• 1 sprig of fresh thyme
• 2 stalks celery, thinly sliced
• 1 bulb of fennel, quartered lengthwise and thinly sliced
• 2 carrots, halved lengthwise and thinly sliced
• zest of 1 lemon, finely shredded or coarsely grated
• 1 French shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 fresh red chilli, halved and seeded (optional)
• 500 g skinless white fish fillet, cut into bite–sized chunks
• salt
• pepper
• leaves from the fennel bulb, herb fennel or fresh dill to garnish
• 2 red capsicums, halved lengthwise and seeded
• 1 teaspoon salt
• 1⅓ cups (200 g) instant polenta
• ½ cup (50 g) freshly grated parmesan