|Add the first review|
About this recipe: Fish and baby new potatoes cook quickly and make an ideal fast-meal combination. Fennel and chilli impart sharpness and spice for a hearty meal. Serve with bread sticks. Delicious!
For potatoes, use 100g tiny soup pasta shapes, such as conchigliette (shells), stelline (stars) or broken-up pieces of vermicelli. * For fish, use a 400g pack of frozen cooked seafood mix. Add from frozen and increase the cooking time by 1 minute. * For canned tomatoes and chilli, use a 400g can chopped tomatoes with chilli.
Buy a pack of ready-diced pancetta to cut down on preparation time. * Buy ready-cooked new potatoes, and if they are available in a herb butter this will make your soup even more flavoursome. Add them when the fish has been cooking for about 3 minutes.
Louisiana seafood chowder Gently fry 1 chopped onion, 1 chopped celery stick and 1 chopped green pepper in 1 tbsp sunflower oil for 5 minutes or until softened. Add a 400g can chopped tomatoes with garlic, 400ml fish stock, made with stock cubes, and 1 tsp Tabasco sauce. Bring to the boil, stir in 100g long-grain rice, then reduce the heat, cover and simmer for 10 minutes. Add 350g fresh or frozen mixed seafood (such as cubed white fish and small peeled prawns) and 100g canned and drained, or frozen, sweetcorn. Season. Bring to the boil, then simmer for 4-5 minutes or until the rice is tender and the fish flakes easily.