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Mimi's Catch of the Day

Mimi's Catch of the Day

Creamy Sweetcorn Fish Bowl

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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:Under 750 calories
Allergens:GlutenCelerySulphitesMilkFishCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 pack(s)

Potato

20 grams

Panko Breadcrumbs

(ContainsGluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ tin(s)

Sweetcorn

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Creme Fraiche

(ContainsMilk)

1 bag(s)

Baby Spinach

1 pack(s)

Smoked Fish Mix

(ContainsFish, Crustaceans)

Not included in your delivery

250 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2038 kJ
Energy (kcal)487 kcal
Fat18.0 g
of which saturates8.0 g
Carbohydrate56 g
of which sugars11.0 g
Protein33 g
Salt2.26 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Bowl
Saucepan
Sieve
Lid
Instructionsarrow up iconarrow up icon
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1

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

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.

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.

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.

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.

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!