Say “chow” to my creamy chowder full of delicious flavours and fibre-rich vegies. It’s my take on the classic Hungarian Fisherman’s Soup, which traditionally uses carp or catfish and is spiced with generous amounts of paprika. It’s the perfect one-pot wonder for mid-week meals.
Serves: 4
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 brown onions, finely chopped
- 2 stalks celery, thinly sliced
- 1 clove garlic, crushed
- 1 tsp sweet paprika
- 1 tsp hot paprika or to taste
- 400mL tin coconut cream
- 500mL good quality fish stock
- 350g sweet potato, peeled & cut into 1cm cubes
- 1 cup fresh green peas, or thawed frozen peas
- 500g firm white fish, such as perch or cod, pin bones and skin removed & cut into large chunks
- 24 mussels, scrubbed well, beards removed
- 2 tbsp chopped flat-leaf parsley, to garnish
- Sea salt & freshly ground black pepper
Method
- Heat olive oil in large saucepan over medium heat. Sauté onion for 3 mins, or until it starts to soften, then add celery, garlic and paprika and cook for a further 1–2 mins.
- Stir in coconut cream, stock and sweet potato. Bring to boil, then reduce heat and simmer for 20 mins, or until sweet potato is soft when pierced with a fork.
- Stir in peas and fish and cook for 3 mins, or until fish is just opaque.
- Add mussels and cook for a further 3 mins, or until mussels have opened. Discard any that remain closed.
- Season to taste with sea salt and black pepper.
- Serve in deep bowls, with parsley leaves scattered over.
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