Creamy Tomato Fish Chowder
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.
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Creamy Tomato Fish Chowder
Ingredients
- 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
- Salt
- Pepper
Instructions
- 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.
Notes
Cooks’ Tips:
- 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.
Tried this recipe?Let everyone know how it was!
Responses