So simple to make, this delicious chowder is hearty and filling. It’s a complete meal in a bowl! The tomatoes and coconut milk add a rich creaminess that is just so comforting.
Flavourful and rich in healthy fats, this warming bowl of goodness will be a hit with all the family. Plus, if you’ve got any leftovers, it makes the perfect lunch the next day.
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Creamy Tomato Fish Chowder
- 500 g White fish fillets (Cut into roughly 1.5 inch sized pieces)
- 400 g Chickpeas (Tinned, drained and rinsed under cold water)
- 400 g Chopped tomatoes (Tinned)
- 2 tbsp Tomato puree (condensed)
- 300 ml Coconut milk
- 140 g Chorizo
- 1 Potato (Large, peeled and cut into 50p sized chunks and patted dry with kitchen towel)
- 1 Onion (Medium, chopped)
- 1 stick Celery (Very finely chopped)
- 1 clove Garlic (Finely chopped)
- 0.5 tsp Dried thyme
- 0.5 tsp Paprika
- 0.5 Lemon (Juiced)
- Handful Parsley (Fresh, chopped)
- 2 tbsp Coconut oil
- In a large frying pan, heat up the coconut oil. Lightly season the potatoes and tip them into the hot fat, cook them over a medium/high heat for 7-10 minutes turning occasionally until they are a light golden colour.
- Add the onion to the pan and continue to cook until nicely browned. Then add the celery and garlic and heat through, being careful not to burn them.
- In a separate frying pan, fry the chorizo so it becomes crispy then set aside.
- Stir the tomatoes, tomato puree, thyme and coconut milk into the pan with the potatoes and let it bubble away for a few minutes to make the sauce.
- Then stir in the chickpeas, paprika, lemon juice and half of the parsley, cook for a minute or so, and then taste and season. Pop the chorizo into the pan and stir through.
- Finally add the fish, gently stir it in and cook covered for 3 minutes. Sprinkle over the remaining parsley, stir gently and serve.
- For an added kick you can sprinkle over some sliced fresh chilli at the end.
- Leftovers keep in the fridge, in an airtight container, for up to three days.