Dishy fish chowder

Dishy fish chowder

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(13 ratings)

Prep: 20 mins


Serves 4
A superhealthy, satisfying meal in itself

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal306
  • fat7g
  • saturates1g
  • carbs29g
  • sugars0g
  • fibre7g
  • protein32g
  • salt0.96g
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  • 2 tbsp oil, olive or sunflower
  • 1 large potato, peeled and cut into big chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • splash of soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 410g can cannellini beans, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 500g plump white fish fillets, such as cod or hoki, in big chunks
  • a handful of fresh parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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7th Jan, 2008
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
23rd Nov, 2007
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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