Cod and tomato chowder

Cod and tomato chowder

Cod and tomato chowder

I’m inherently lazy, and soups are just so easy to make that I can’t seem to stop.

This was dinner last night – hearty vegetables and a great flavoured soup made this a healthy and satisfying meal.

This recipe is from Gordon Ramsay’s Healthy Appetite cookbook. All the recipes in there look fantastic; my only criticism of it so far is the way the graphic designer laid out the recipes. Each paragraph starts off with a part of the sentence in bold, large and coloured font, and my eye kept skipping over it as if it was a sub-head. It’s easy to miss important instructions that way, like when to add the tomatoes. Took me three times to read the recipe before I realized my missing tomatoes was written in that fancy coloured text.

Cod and tomato chowder
Adapted from Healthy Appetite by Gordon Ramsay
Serves 4-5 people

Ingredients
3 tbsp olive oil
2 medium onions, roughly chopped
2 -3 celery stalks, roughly chopped
salt
black pepper
2 large carrots, peeled and roughly chopped
2 large waxy potatoes, peeled and roughly chopped (I used white potatoes.)
1 yellow pepper, seeded and roughly chopped
a few thyme sprigs (or dried thyme to taste)
1 bay leaf
1 can chopped tomatoes (796 mL/28 oz, original recipe used half of this amount though)
3 1/2 cups/900 ml fish or chicken stock
5 oz/150 g green beans, cut into short lengths
2 zucchini, roughly chopped
dashes of Tabasco to taste
1 1/3 lb/600 g cod fillets, skinned and bones removed
Italian parsley, roughly chopped for garnish (I used freeze dried parsley.)

Directions
Heat the olive oil in a heavy pot. Add the onions, celery, salt and black pepper. Cook and stir over medium heat for 6-8 minutes to soften.

Add the carrots, potatoes, yellow pepper and herbs, and sauté for 5 minutes until the vegetables are lightly golden.

Add the tomatoes and pour in the stock. Cover and simmer for about 7-9 minutes until the vegetables are tender. The potatoes will likely need a little more time to become tender. Add the green beans and zucchini and stir, then simmer for another 3 minutes. Taste the soup, and add Tabasco to season the chowder depending on your preferences.

Lightly season the cod fillets with salt and black pepper, and lay them on the vegetables in the pot. Cover the pot and simmer for 3-4 minutes until the fish is opaque and just cooked through.

Using a spoon, gently break the fish into large flakes. Serve the chowder with a sprinkle of chopped parsley to garnish.

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