Cajun Fish Chowder
with Garlic Bread
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 sachet(s)
Cajun Spice Mix
30 grams
Tomato Puree
15 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Fish Pie Mix
(Contains Fish)
Not included in your delivery
20 grams
Butter
1 tbsp
Olive Oil for the Garlic Bread
1.5 tbsp
Plain Flour
350 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 1cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press)
Heat a drizzle of oil and butter (see pantry for amount) in a medium saucepan on medium heat. Once the butter has melted, add the onion and carrot, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins..
While the veg is cooking, halve the ciabatta and lay onto a medium baking tray, cut-side up.
Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.
Stir in the Cajun spice mix and remaining garlic to the veg pan. Fry for 1 min.
Stir the tomato puree into the veg in the saucepan. Fry for 1 min.
Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Pour in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 3-4 mins.
When the potatoes are ready, add them to the sauce. Stir in the creme fraiche. Bring to the boil.
Add the fish pie mix to the sauce. Gently stir to coat. Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.
When everything's ready, slice the garlic bread into fingers.
Taste the chowder, and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Divide the chowder between bowls.
Serve with the garlic bread on the side, for dipping.
Enjoy!
