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One-pan tomato fish chowder

By: Donal Skehan

Published: 3 Dec 20
Updated: 18 Mar 24

This flavoursome, gluten-free tomato-based chowder recipe by Donal Skehan uses soffrito as a starting point. Soffritto (known as mirepoix in France), is a classic Mediterranean base of finely chopped onion, carrot and celery. These days, you don’t need superb knife skills as you can buy it pre-chopped from the frozen section of the supermarket. Finely chop half an onion, a medium carrot and a celery stick instead, if you like.

Or, make your chowder vegan and dairy-free too with this spicy cashew corn version.

For more of Donal’s recipes, visit donalskehan.com.

Easy
December 2020

Test kitchen approved

Serves 4
Hands-on time 30 min

Or, make your chowder vegan and dairy-free too with this spicy cashew corn version.

For more of Donal’s recipes, visit donalskehan.com.

Gluten-free recipes

Nutrition: per serving

Calories: 292kcals
Fat: 4.3g fat (0.7g saturated)
Protein: 34.1g protein
Carbohydrates: 24.4g carbs (11.8g sugars)
Fibre: 9.8g fibre
Salt: 0.4g salt

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Ingredients

1 tbsp olive oil
500g soffritto or vegetable soup mix (see introduction)
600ml passata
500ml vegetable stock (check it’s gluten free, if needs be)
400g tin cannellini beans, drained and rinsed
4 x 150g sustainable skinless haddock fillets
Large handful fresh basil leaves

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Method

Heat the oil in a deep saucepan and gently fry the sofritto or vegetable soup mix for 10 minutes over a medium heat until softened. Add the passata and vegetable stock to the pan and bring to a steady simmer.
Stir in the beans, then add the haddock. Cover and simmer for 4-5 minutes until the fish is cooked through and starting to break into chunks. Scatter with basil leaves and serve.