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Mixed fish chowder

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A warming hearty soup that seafood lovers will adore.
Serves
6
Prep
15 minutes
Cook
30-40 minutes
Each 322g serving contains (excludes serving suggestion)
KCal
288
Carbs
25.50g
Fibre
4.30g
Protein
25.50g
Fat
8.80g
Saturates
4.30g
Sugars
8.10g
Salt
1.50g
Portion Fruit & Veg
1
Ingredients
Ingredients
15g butter
1 large onion, chopped
1 bay leaf
2 sticks celery, finely sliced
450g floury potatoes, cubed
25g desiccated coconut
600ml skimmed milk
600ml fish stock
450g mixed boneless, skinless fish fillet, cubed
100g cooked peeled prawns
100g frozen peas
100g frozen sweetcorn kernels
To serve:
3 tbsp fresh parsley, chopped
Method
  1. Melt the butter in a large pan, add the onion, bay leaf, celery and potatoes and fry for 3–4 minutes.
  2. Add the coconut, milk and fish stock, bring to the boil, cover and simmer for 20–25 minutes, until the potatoes are cooked.
  3. Using a fork, mash most of the potato and mix well to combine.
  4. Add the fish, prawns, peas and the sweetcorn to the pan and continue to simmer for a further 5 minutes or until the fish is cooked.
  5. Season well and serve topped with the parsley.
Chefs tips
  • To add extra vegetables, simply sautée a few mushrooms or chopped courgette and a chopped red pepper and mix in just before serving.
  • Spice it up with 1 tbsp mild curry paste added with the stock. Serve with a sprinkle of finely chopped coriander.
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