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Mimi's Catch of the Day
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Mimi's Catch of the Day

Mimi's Catch of the Day

Creamy Sweetcorn Fish Bowl

Our chef Mimi is a bit of a globetrotter and finds inspiration wherever she goes. This comforting dish is a delicious global fusion of the traditional Scottish favourite, Cullen Skink and a particularly memorable chowder she enjoyed on her travels across America. Smoked fish, sweetcorn and creamy potatoes gently combined in a creme fraiche and fresh parsley sauce, generously topped with the crunchiest Panko breadcrumbs.

Tags:
Calorie Smart

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.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

20

Panko Breadcrumbs

1

Baking Potato

1

Echalion Shallot

163

Sweetcorn

100

Creme Fraiche

215

Smoked Fish Mix

1

Flat Leaf Parsley

½

Vegetable Stock Powder

125

Baby Spinach

Potatoes

Not included in your delivery

250

Water

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Nutritional information

Energy (kcal)487 kcal
Energy (kJ)2038 kJ
Fat18 g
of which saturates8 g
Carbohydrate56 g
of which sugars11 g
Protein33 g
Salt2.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Bowl
Medium Saucepan
Sieve
Lid

Instructions

Prep Time
1

Halve, peel and thinly slice the shallot. Peel the potato and chop into roughly 2cm chunks.

Toast the Crumbs
2

Heat a glug of oil in a large saucepan on medium heat. Add the panko breadcrumbs along with a pinch of salt and pepper. Stir and cook until the crumbs are golden, 3-4 mins. TIP: Keep an eye on the crumbs as they burn easily! Once golden, transfer the crumbs to a bowl (you'll sprinkle them on later!) Wipe out your pan with some kitchen paper.

Cook the Potato
3

Add another drizzle of oil to your pan and pop back on medium heat. Add the shallot and cook until soft, 5 mins. Pour in the water (see ingredients for amount) and stock pot. Stir to dissolve the stock pot then add the potato to the pan. Bring to the boil and then simmer gently until the potato is cooked, 12-17 mins. TIP: The potatoes are cooked when you can easily slip a knife through.

Final Prep
4

Meanwhile, drain and rinse the sweetcorn in a sieve. Roughly chop the parsley (stalks and all). Add half the parsley to the pan with the potato.

Poach the Fish
5

Once the potato is cooked, add the crème fraîche and sweetcorn to the pan along with a grind of pepper. Stir to combine into the sauce. Add the spinach and cook until wilted, about 3 mins. Bring back to the boil, then nestle the smoked fish mix pieces in to the sauce. Cover with a lid, turn the heat to medium-low and simmer until the fish is cooked, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Finish and Serve
6

Season to taste with salt and more pepper if needed. Carefully spoon the chowder into bowls (being careful not to break up the fish too much). Sprinkle over the remaining parsley and the toasted crumbs. Enjoy!

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