Soups - Veggie Fish Chowder

1 pound firm-textured white fish, in 4 pieces
Freshly ground black pepper
2 medium carrots, thinly sliced
1 cup sugar snap peas, halved diagonally
1 T olive oil
1 14oz can vegetable broth
2 1/4 cups water
1 4 oz pkg butter-and-herb-flavored potatoes
Shaved Parmesan

Season fish lightly with pepper. In 4-qt. Dutch oven, cook fish, carrots, and peas in hot oil over medium high heat for 3 mins. Add broth and water, bring to boil, reduce heat, simmer, covered, for 3 mins or until fish flakes when tested with a fork. Place mashed potatoes in small bowl. Carefully remove 1 1/4 cups hot broth from Dutch oven, stir broth into potatoes - mixture will be thick. Divide mashed potato mixt among four bowls. Break fish in bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with s & p. Serve with parmesan cheese.