1 Remove seeds from the bell pepper half, rinse, dry and cut crosswise into thin strips.
2 Peel carrot, halve lengthwise and cut into thin slices. Peel shallot and chop very finely.
3 Heat oil in a pot over medium heat. Sauté bell pepper, carrot and shallot, stirring, for 1 minute. Lightly season with salt and pepper.
4 Pour fish stock into the pot, bring to a boil, cover and cook over medium heat for 5 minutes.
5 Meanwhile, rinse fish fillet, pat dry and cut into bite-sized pieces. Add to the soup and simmer until opaque throughout, about 5 minutes.
6 Rinse parsley, shake dry and pluck leaves.
7 Season soup to taste with Worcestershire sauce, salt and pepper. Stir in the parsley and serve.