zoom Monkfish, mangetout & new potato chowder

    Save to your scrapbook

    Monkfish, mangetout & new potato chowder

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Monkfish, mangetout & new potato chowder

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    20g butter
    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 

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary