Say “chow” to my Indian-inspired creamy chowder full of delicious flavours and fibre-rich veggies. It’s the perfect one-pot wonder for mid-week meals.
Servings
4
Prep time
Cook time
Recipe
DF, GF
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 brown onions, finely chopped
- 2 stalks celery, thinly sliced
- 1 clove garlic, crushed
- 1 tsp curry powder
- 400mL tin coconut cream
- 500mL good-quality fish stock
- 350g sweet potato, peeled & cut into 1cm cubes or spiralised
- 150g (1 cup) fresh peas, or thawed frozen peas
- 500g firm white fish, such as perch or cod, pin-boned, skin removed & flesh cut into large chunks
- 24 mussels, scrubbed well, beards removed
- Salt & pepper, to taste
- 2 tbsp chopped flat-leaf parsley, to garnish
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for 3 mins, or until it starts to soften, then add the celery, garlic and curry powder and cook for a further 1–2 mins.
- Stir in the coconut cream, stock and sweet potato. Bring to the boil, then reduce the heat and simmer for 20 mins, or until the sweet potato is soft when pierced with a fork. If using spiralised sweet potato, add for the last 5 mins of cooking.
- Stir in the peas and fish and cook for 3 mins, or until the fish is just opaque.
- Add the mussels and cook for a further 3 mins, or until the mussels have popped open. Discard any that remain closed.
- Season to taste with sea salt and freshly ground black pepper. Serve in deep bowls, with the parsley scattered over.
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