Hearty fish stew
Put all the vegetables in a large saucepan with the butter. Cook, stirring, for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled stock cube. Bring to the boil, reduce the heat, part-cover and simmer for 15 minutes or until the vegetables are nearly tender.
Add the fish, a little salt and pepper, and the herbs, and cook for a further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.