Mixed fish chowder
prep: 15 minutes
cook: 30-40 minutes
serving: 6
Nutrition Facts
each serving
KCal
266
Carbs
25.6g
fiber
4.7g
Protein
24.4g
Fat
6.2g
Saturates
3.1g
Sugars
8.7g
Salt
0.73g
Fruit/Veg Portion
1
Ingredients
all 14 types- 15g vegetable oil-based spread
- 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
- 125g frozen peas
- 125g frozen sweetcorn kernels
- To serve:
- 3 tbsp fresh parsley, chopped
Directions
5 steps in totalStep 1
Melt the butter in a large pan, add the onion, bay leaf, celery and potatoes and fry for 3–4 minutes.
Step 2
Add the coconut, milk and fish stock, bring to the boil, cover and simmer for 20–25 minutes, until the potatoes are cooked.
Step 3
Using a fork, mash most of the potato and mix well to combine.
Step 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.
Step 5
Season well and serve topped with the parsley.
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