Fish and Tomato Chowder Recipe

In a large pot, heat the olive oil over medium heat and add the onion and garlic. Cook until translucent.

Add the potatoes, canned tomatoes, and fish stock. Bring to a simmer, and cook for 20 minutes until the potatoes are tender.

Add the fish fillets and cook for another 5 minutes until cooked through.

Stir in the heavy cream and season with salt and pepper.

Serve hot with fresh parsley garnish.