If you don’t look at that title and read it like you’re in a very specific scene from the Simpsons, I’m not sure how you’ve managed to walk through life unchanged by such an iconic episode. Isla and I literally couldn’t get through the process of making this meal without shouting ‘chow-der‘ at least twice each. Thankfully we’re only semi-detached and our wall-sharing neighbour is very understanding.
This is a seriously comforting dish, and a big favourite with us because it all gets cooked together in one pot. It also makes six portions, which in our house means we’ve got our lunches sorted for at least a couple of days too. Magic.
The single photo I took of this was nothing to write home about, but the noises that were made during consumption told a different story.
So kick the cat out of the kitchen and let’s get started.
Fish & Potato Chowder (Pescatarian, Gluten-free)
Preparation time: 5-10 minutes
Cooking time: 30 minutes
Large cooking pot with lid; whisk; spatula/wooden spoon; chopping board and knife.
- 40g Lurpak lighter
- 2 heaped tbsp plain flour (GF flour blend is fine)
- 1 fish stock cube/stock pot (in 900ml boiling water)
- 2 fillets white fish (e.g. basa, cod, haddock)
- 2 fillets salmon
- 2 fillets smoked fish (e.g. haddock)
- 450g new potatoes
- 400g frozen veg (I used peas & sweetcorn)
- Black pepper
- Add the Lurpak to the large pot on a low heat and melt. Add the flour and whisk until a roux is formed. Cook, whisking occasionally, for 5 minutes. Add a splash of the stock and whisk until combined and thickened, then keep adding the stock until you have a sauce in which to cook your chowder – you can always add more water if it’s too thick.
- Scrub your potatoes and chop them into bite-sized pieces, then add to the pot. Put the lid on and cook for around 15 minutes, stirring every few minutes to ensure they don’t stick. You’re ready for step 3 when the potatoes start to give slightly (but don’t turn to mush) when you press them against the side of the pot with your spoon.
- Add your whole fish fillets, skin removed, ensuring they’re covered by the liquid. Put the lid back on and cook for a further 5 minutes, then stir and start to break the fish up into chunks. Add the veg and a good amount of black pepper, stir, and cook for a further couple of minutes. Serve!
This goes very nicely with crusty bread and butter, but would be equally nice with even more bread and butter. Coeliacs and gluten-intolerant readers could try adding a few more potatoes and some green beans to make this a bit more robust, to avoid the odious task of trying to find a truly decent artisinal GF loaf.
WW Flex™ points
Whole pot @ 28sp as written – 5sp per serving for 6 people.
(Points worked out using the app – please run it through again if you make any changes!)