One-pan tomato fish chowder
- December 2020
- Serves 4
- Hands-on time 30 min
This flavoursome, gluten-free tomato-based chowder recipe by Donal Skehan uses soffrito as a starting point. Soffritto (known as mirepoix in France), is a classic Mediterranean base of finely chopped onion, carrot and celery. These days, you don’t need superb knife skills as you can buy it pre-chopped from the frozen section of the supermarket. Finely chop half an onion, a medium carrot and a celery stick instead, if you like.
Or, make your chowder vegan and dairy-free too with this spicy cashew corn version.
For more of Donal’s recipes, visit donalskehan.com.
- Gluten-free recipes
- 4.3g fat (0.7g saturated)
- 34.1g protein
- 24.4g carbs (11.8g sugars)
- 9.8g fibre
- 0.4g salt
- 1 tbsp olive oil
- 500g soffritto or vegetable soup mix (see introduction)
- 600ml passata
- 500ml vegetable stock (check it’s gluten free, if needs be)
- 400g tin cannellini beans, drained and rinsed
- 4 x 150g sustainable skinless haddock fillets
- Large handful fresh basil leaves
- Heat the oil in a deep saucepan and gently fry the sofritto or vegetable soup mix for 10 minutes over a medium heat until softened. Add the passata and vegetable stock to the pan and bring to a steady simmer.
- Stir in the beans, then add the haddock. Cover and simmer for 4-5 minutes until the fish is cooked through and starting to break into chunks. Scatter with basil leaves and serve.
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