with warm crusty bread
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Carrot
1 unit(s)
Onion
1 unit(s)
Creme Fraiche
65 grams
Dried Thyme
1 sachet(s)
Scallion
2 unit(s)
Baguette
2 unit(s)
Paprika
2 sachet(s)
Garlic
2 unit(s)
Salmon
200 grams
Diced Sweet Potato
200 grams
Vegetable Stock
2 sachet(s)
Flour
1 tbsp
Salt
0.5 tsp
Pepper
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Trim the carrot and halve lengthways. Chop into 1cm chunks (peeling optional).
- Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).
- Place a large pot (for the chowder) over medium-high heat with a drizzle of oil.
- Once hot, add the onion and garlic. Season with salt and pepper.
- Cook until softened, stirring occasionally, 4-6 mins.
- Sprinkle over the dried thyme and 1 tbsp flour (per 2P).
- Cook for 1 min, stirring frequently.
- Add carrots, potatoes, stock, paprika, creme fraiche and 500ml water (per 2P) to the pot.
- Add ½ tsp salt (per 2P) and ½ tsp pepper (per 2P).
- Bring to the boil, cover and simmer until potatoes are fork tender, 12-15 mins.
- Stir occasionally to avoid sticking.
- Meanwhile, deskin and chop the fish into 4cm chunks. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Once potatoes have softened, add the fish to the pot.
- Leave to simmer until cooked through, 4-5 mins.
- While the chowder simmers, pop the baguettes onto a baking tray. Warm in the oven, 8-10 mins.
- Add more water to the chowder if required. Season to taste with salt and pepper.
- Dish up a hearty helping of fish and carrot chowder.
- Top with the chopped scallion.
- Serve with the toasted baguette alongside.
3402
kJ
Energy (kJ)
813
kcal
Energy (kcal)
28
g
Fat
9.6
g
of which saturates
100.1
g
Carbohydrate
19.7
g
of which sugars
10.4
g
Dietary Fiber
37.7
g
Protein
80
mg
Cholesterol
6.81
g
Salt
