Super-healthy mid-week meal that also fills you up.
Fish Chowder – to serve 4
- 2 tbsp olive oil
- 1 large potato, peeled and cut into big chunks
- 1 medium onion, chopped
- 1 fat garlic clove, finely chopped
- 2 x 400 tins chopped tomatoes
- 2 tbsp tomato purée
- ½ tsp dried thyme
- splash of soy sauce
- 410g tin cannellini beans, drained and rinsed
- 500g plump white fish fillets, in big chunks
- a handful of parsley, chopped
Heat the oil in a large frying pan. Dry the potatoes in kitchen paper and tip into the hot oil. Cook them covered over a medium to high heat for 5 minutes, stirring occasionally, until the potatoes are golden. Add the onion and garlic and cook for another few minutes on a fairly high heat until the onion has browned.
Stir in the tomatoes, the tomato purée, thyme and soy sauce, and let it bubble for couple of minutes. Stir in the beans and some seasoning, then sit the fish on top, pushing it down into the sauce. Don’t stir it though or the fish will break up. Cover and simmer for 4 minutes, or until the fish is cooked. Serve sprinkled with the parsley.
Wine Suggestion: Try an Albariño from Rías Baixus in Spain which should have plenty of acidity and flavour. This is a very trendy wine at the moment, and subsequently not cheap, but they are interesting wines and usually worth the bit extra.
(Original recipe from BBC Good Food)
Like…. WOW…. that and a cold, cold glass of white wine and some farmer’s bread… Heaven!!!
Lovely photo. Delicious looking chowder.
yummy, thanks for another dinner idea.
Yum! This looks and sounds awesome! I am allergic to soy so I would have to sub something else; maybe a splash of Worcetershire or clam broth.. Can’t wait to pick up so fresh fish to make this!