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Monkfish, mangetout & new potato chowder
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200g shallots, thinly sliced
400g monkfish fillet, cut into small pieces
750ml Cooks’ Ingredients Fish Stock
500g baby new potatoes, diced into 1cm cubes
25g pack flat leaf parsley, chopped
150g mangetout, roughly chopped
50g zhoug paste
75ml essential Reduced Fat Crème Fraîche
200g granary bread, warmed
1. Melt the butter in a saucepan and gently fry the shallots for 3 minutes to soften. Add the monkfish pieces and fry for 2-4 minutes. Lift the fish pieces out onto a plate (don’t worry if some shallots come too).
2. Add the fish stock to the pan and bring to a gentle simmer. Add the potatoes and 3/4 of the parsley and cook for 10 minutes or until the potatoes are tender. Use a masher to lightly crush the potatoes into the liquid. Return the fish to the pan with the mangetout and zhoug and cook for a few minutes until the mangetout have softened.
3. Stir in the crème fraîche, ladle into bowls and scatter with the remaining parsley. Serve with the warmed granary bread to mop up the juices.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in Tue Jul 16 09:26:10 BST 2019.