Place the fish in a saucepan with the water, bring to the boil and then reduce to a simmer for 5 minutes.
Remove from the heat and set aside.
In a braising pan, heat the oil and add the garlic, leeks, onions and ginger, along with chili powder and salt to taste. Saute everything together over medium heat for 1 minute, stirring throughout, add zucchini and bell bell pepper and saute for another minute, stirring repeatedly throughout. Add the vegetable mixture to the saucepan with the fish form and repeatedly heat the soup thoroughly. Bring to the table hot.
Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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