Chunky seafish chowder

A hot fishy soup that won't leave you wanting more as it's bulked up with potatoes, peppers, celery and onions

Serves: 6

What you need:

455g (1lb) coley, pollack or ling fillets, skinned and cubed
1 x 15ml spoon (1 tablespoon) oil
1 large onion, chopped
340g (12oz) potatoes, peeled and roughly chopped
4 sticks celery, chopped
4 rashers smoked back bacon, chopped
2 x 400g can chopped tomatoes with herbs
425ml (15fl oz) fish or chicken stock
2 x 15ml spoon (2 tablespoons) tomato purée
salt and black pepper
1 green pepper, deseeded and roughly chopped
parsley to garnish

What you do:

Heat the oil in a large pan; add the onion, potatoes, celery and bacon, cook for 5 minutes.
Add the tomatoes and stock, bring to the boil; reduce the heat and cook for 12 minutes until the potatoes are tender.
Add the tomato purée, seasoning, green pepper and fish. Return to simmering point and cook for 7 minutes.
Sprinkle with parsley and serve with chunks of granary bread.

Seafish

From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. To request a free ‘Fish for Thought’ guide with tips on buying, storing and cooking fish for the family, email info@efamol.com