Fish Chowder with Habanero Peppers

1 tb Vegetable oil
1 Celery stalk; thinly sliced
1 md Onion; chopped
2 md Waxy potatoes; cut into 1cm (0.5 in) chunks
1 lb Cod fillet; cut into large pieces
2 tb Garlic granules
2 tb Dried thyme
2 Bay leaves
2 1/2 pt Fish stock
8 oz (fl) tomato paste
4 (up to) 5 Habanero peppers; left whole or cut in half
1 lb Raw prawns; peeled, deveined and cut in half crossways
Salt and pepper

Heat the oil in a large saucepan over medium heat. add the celery, onion and potatoes and saute until tender, about 5-10 minutes. Add the fish and continue cooking for 2-3 minutes. Add the garlic, thyme and bay leaves.

Add the fish stock, tomato paste and peppers. Bring the sou to the boil, lower to a simmer and cook for 30 minutes. Add the prawns and salt and papper to taste. Continue cooking for about 2 minutes, just until the prawns lose their translucence.

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