6 streaky bacon rashers, cut into strips

15g butter

1 large onion, chopped

1 garlic clove, finely chopped

30ml chopped fresh parsley

5ml fresh thyme leaves or 2.5 dried thyme

450g tomatoes, skinned, seeded and chopped

150ml dry vermouth or white wine

450ml fish stock

300g potatoes, diced

700-900g skinless white fish fillets, cut into large chunks

salt and pepper

Fry the bacon in a large saucepan over moderate heat until lightly browned but not crisp, then remove the bacon and drain on paper towels.

Add the butter to the pan and cook the onion, stirring occasionally, for 3-5 minutes or until soft.

Add the garlic and herbs and continue cooking for 1 minute, stirring. Add the tomatoes, vermouth or wine and stock and bring to the boil.

Reduce the heat, cover and simmer the stew for 15 minutes. Add the potatoes, cover again and simmer for a further 10-12 minutes or until they are almost tender.

Add the chunks of fish and the bacon. Simmer gently, uncovered, for 5 minutes or until the fish is just cooked and the potatoes are tender. Adjust the seasoning and serve.