Ingredients 1 tbsp neutral-flavoured oil 1 onion , finely chopped 1 garlic clove , crushed 250g potato, peeled and cut into 2cm cubes 250g carrot , cut into 2cm cubes 1 pepper (any colour), deseeded and cut into 2cm cubes 200g leek , finely sliced 1 tbsp tomato purée 1¼ litres vegetable stock 1 bay leaf 10g dill 4 skinless white fish fillets (about 400g; we used hake) 1 lemon , zested and juiced

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