Dishy fish chowder

Dishy fish chowder

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(12 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 4

A superhealthy, satisfying meal in itself

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
306
protein
32g
carbs
29g
fat
7g
saturates
1g
fibre
7g
sugar
0g
salt
0.96g

Ingredients

  • 2 tbsp oil, olive or sunflower
  • 1 large potato, peeled and cut into big chunks
  • 1 medium onion, chopped
  • 1 fat garlic clove, finely chopped, or 1 tsp garlic paste
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • ½ tsp dried thyme
  • splash of soy sauce
  • 410g can cannellini beans, drained and rinsed
  • 500g plump white fish fillets, such as cod or hoki, in big chunks
  • a handful of fresh parsley, chopped

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Method

  1. Heat the oil in a large frying pan or wok. Dry the potatoes in kitchen paper and tip into the hot fat. Cook them covered over a medium to high heat for 5 minutes, stirring occasionally, until the potatoes are golden. Add the onion and garlic and cook for 3-4 minutes more on a fairly high heat until the onion is nicely browned.
  2. Stir in the tomatoes, the tomato purée, thyme and soy sauce, and let it bubble away for a couple of minutes to make a sauce. Stir in the beans and salt and pepper, then sit the fish on top, tucking it into the sauce. Don’t stir or the fish will break up. Cover and simmer for 4 minutes, just until the fish is cooked. Serve sprinkled with parsley.

Recipe from Good Food magazine, May 2002

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Comments

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suzymhall's picture
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I agree about the potatoes- chopped them up really small but they still took longer than suggested. I added some smoked paprika which worked really well. Will make again.

kimkap's picture
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This is a very simple dish to prepare but unfortunately my husband and I didn't particularly like it so won't be doing again.

1william's picture
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I made this according to the recipe but took into account others comments. I cut some new potatoes in quarters and cook them in the microwave, when I was ready to cook I sauted the potatoes in olive oil and sat them on top of the fish dish to serve. This kept them nice and crisp. I will be making this again.

zenalae's picture
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just cooked this and served with steamed veg, was lovely, we used mackeral instead as thats what we had in the fridge and went down a storm! i did cook the potatoes before frying them as i wanted them extra soft inside :) will definately make again.

linda_firth's picture

Tried this last night and it's very tasty and set to become a family fave. I also cut my potatoes small, and wonder about crisply sauteing them seperately. The crispness would make a good contrast. I think seared fresh tuna chunks are worth a try, instead of cod. This recipe has so many possibilities. When I've tried them and if they work I'll return and let you know. Thanks for the tip about the potatoes.
It's one to serve immediately. Get your fellow diners to the table, and don't let them mess about.

huckfinlay's picture

Just made this and it turned out beautifully. I took on board the criticism about potato cooking times and cubed my potatoes smaller than was recommended. About the size of little patatas bravas dice. They turned out perfectly crisp and golden in no time at all. This also gave me the idea of adding a little chopped Chorizo to continue with the Spanish theme. Worked brilliantly. Will definitely make again.

heatherbelle's picture
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This has been a standby in our house since publication years ago. Simple and satisfying - the only problem is the potato cooking time which is not long enough, but the rest is spot on. It also makes a little bit of fish go a long way which is important on our budget!

roisin171's picture
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I made this for my mum and dads anniversary, it was easy to make and it tasted great, i will make this again for sure

basusandy's picture

it was quite good, and pretty quick to make! a filling meal! i'm going to make it more often!

jillbrain's picture
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This was the only failure I've ever had with Good Food recipes. I had to give it a lot more time before the fish and potatoes were cooked. Taste was good

bobbledog's picture
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I have been making this recipe ever since it first appeared in Good Food around 2002 - it is easy, healthy and a firm favourite

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