One-pan tomato fish chowder

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy
Recipe by: Donal Skehan

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.

 

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Ingredients

  • 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
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Method

  1. 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.
  2. 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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  • Nutrition

    • 292kcals Calories
    • 4.3g fat (0.7g saturated) Fat
    • 34.1g protein Protein
    • 24.4g carbs (11.8g sugars) Carbs
    • 9.8g fibre Fibre
    • 0.4g salt Salt
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