Peel the potatoes and cut into slices about 5 mm thick. Put the potatoes in a steamer and cook for 8-10 min.
Peel the ginger and finely chop. Tomatoes peel and mash, juice save. In a saucepan heat the olive oil and stir fry ginger for 1 min. Add tomatoes and fry for 3 min. Pour 300 ml of water and the juice from tomatoes, salt and season with red pepper. Bring to the boil and simmer for 5 min.
Cut the fish into serving pieces and place in a boiling tomato. Cover the pan and simmer for 5 minutes, until tender. Season with salt and pepper.
Divide between your bowls the potatoes and the fish pieces, pour the tomato broth and sprinkle with parsley.