Cod and Tomato Chowder

Name: Cod and Tomato Chowder
Ingredients: 3 tbsp olive oil; 2 celery sticks, trimmed and roughly chopped; 2 medium onions, peeled and roughly chopped; 2 large carrots, peeled and roughly chopped; 2 large waxy potatoes, peeled and roughly chopped; 1 yellow pepper, roughly chopped; 2 thyme sprigs; 1 bay leaf; 400 grams tinned choped tomatoes; 900 ml fish or chicken stock; 150 grams green beans, cut short; 2 courgettes, roughly chopped; 1 dash tobasco sauce (optional); 600 grams cod fillets, skinned and deboned; 1 bunch flat leaf parsley, roughly chopped

15 ingredients

10 steps

Ingredients

3 tbsp olive oil
2 celery sticks, trimmed and roughly chopped
2 medium onions, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
2 large waxy potatoes, peeled and roughly chopped
1 yellow pepper, roughly chopped
2 thyme sprigs
1 bay leaf
400 grams tinned choped tomatoes
900 ml fish or chicken stock
150 grams green beans, cut short
2 courgettes, roughly chopped
1 dash tobasco sauce (optional)
600 grams cod fillets, skinned and deboned
1 bunch flat leaf parsley, roughly chopped

Directions

1

Heat the olive oil in a heavy based pan.
2

Add three onions, celery and some draining and cook, stirring, over a medium heat for 6-8 minutes to soften.
3

Add the carrots, potatoes, yellow pepper and herbs and saute for 5 minutes until the vegetables are lightly golden.
4

Add the tomatoes to the pan and pour in the stock.
5

Cover and simmer for about 7-9 minutes until the vegetables are tender.
6

Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes.
7

Check the seasoning, adding a few dashes of Tabasco or chilli if you want spice.
8

Lightly season the cod fillets and lay them on the vegetables in the pan.
9

Cover the pan again and simmer for 3-4 minutes until the fish is opaque and just cooked through.
10

Gently break the fish into large flakes and serve.