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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Or, how about...?
Cockle and mussel chowder with sweet potato and spring onions
Serve this creamy seafood chowder, made with mussels and cockles, with plenty of crusty bread.
More food for thought...
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