Cajun Spiced Smoked Fish Chowder
with Baby Spinach and Garlic Bread Dippers
Chowder is a beloved New England dish with deep colonial roots and a rich maritime tradition, utilising the region's abundant seafood and potatoes. Here, we have a combination of salmon, cod and smoked haddock.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 unit(s)
Carrot
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 sachet(s)
Cajun Spice Mix
30 grams
Tomato Puree
15 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Fish Pie Mix
(Contains: Fish)
40 grams
Baby Spinach
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. Peel and grate the garlic (or use a garlic press).
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Heat a drizzle of oil and the 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 the Cajun spice mix (add less if you'd prefer things milder) and remaining garlic into the veg pan. Fry for 1 min.
Next, stir in the tomato puree and 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 and bring to the boil.
Drain the fish pie mix and pat dry with kitchen paper, then gently stir into the sauce. Simmer 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.
Once the fish is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste the chowder, and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the chowder out between your bowls. Slice the garlic bread into fingers and serve on the side, for dipping.
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