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.

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Creamy Tomato Fish Chowder

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Courses, Soups
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free



  • 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.


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.
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