Smoky Fish & Coconut Chowder

Name: Smoky Fish & Coconut Chowder
Total time: 20 min
Yield: 2 or 4 servings
Ingredients: 1 brown onion; 1 garlic clove; 1 tbsp cornflour; 5g thyme; dried bay leaves; 2 x 100g smoked basa fillets; 1 carrot; 1 white potato; 50g solid coconut cream

(1516 reviews from our customers)

Prep Time

20 min

Cuisine

American

Chowders are known as a hearty, rich soup for the hardiest seafarer. Ours is a lighter midweek version, with vegetables and a dairy-free coconut base.

Prep Time

20 min

Cuisine

American

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Try Gousto now

Ingredients

For 2 people (double for 4)

1 brown onion

1 garlic clove

1 tbsp cornflour

5g thyme

1 dried bay leaf

2 x 100g smoked basa fillets †

1 carrot

3 white potatoes

50g solid coconut cream

You Will Need

Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

1 brown onion
1 garlic clove
1 tbsp cornflour
5g thyme
dried bay leaves
2 x 100g smoked basa fillets<span class="strong">†</span>
1 carrot
1 white potato
50g solid coconut cream

Typical Values	per 100g	per serving
Energy	674 kJ 161 kcal	1853 kJ 442 kcal
Fat of which saturates	7.2 g 6.2 g	19.8 g 17.1 g
Carbohydrate of which sugars	15.6 g 3.1 g	42.9 g 8.6 g
Fibre	2.9 g	8 g
Protein	8.5 g	23.3 g
Salt	0.57 g	1.56 g

*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.

Ingredients contain

1 brown onion
1 garlic clove
1 tbsp cornflour
5g thyme
dried bay leaves
2 x 100g smoked basa fillets
1 carrot
1 white potato
50g solid coconut cream

Allergens

Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions

Instructions for 2 people (double for 4)

Boil a kettle

Peel and dice the brown onion[s]

Top, tail, peel and dice the carrot[s]

Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the diced onion and carrot and cook, covered for 3-5 min or until beginning to soften and brown slightly

Meanwhile, chop the potatoes (skins on) into small cubes

Boil a kettle

Add the chopped potatoes to the pan and cook, covered for a further 4-6 min

Whilst everything is cooking, peel and finely chop (or grate) the garlic

Strip the thyme leaves from their stalks and chop them finely, discard the stalks

Add the chopped garlic, most of the chopped thyme and bay leaf[ves] to the pan with a generous pinch of salt and pepper

Stir and cook for a further 1 min

Add 400ml [800ml] boiled water to the pan, cover and bring to the boil

Add the smoked basa to the pan

Cook, covered for 6-8 min, turning midway through, or until your fish is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

While the fish is cooking, combine the softened coconut cream with the cornflour and gradually stir in 100ml [200ml] cold water, mixing well to form a smooth paste