Creamy Fish Chowder with Beef Bacon

Name: Creamy Fish Chowder with Beef Bacon and Red Pesto Crostinis
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Alaskan pollock loin; 60 Grams of Beef bacon; 1 Piece of White onion; 1 Piece of Celery; 1 Piece of Carrot; 200 Grams of Potatoes; 2 Piece of Garlic cloves; 2 Grams of Smoked paprika powder; 2 Grams of Dried thyme; 15 Grams of Plain flour; 1 Piece of Chicken stock cube; 350 ML of Water; 15 Grams of Fresh dill; 100 ML of Cooking cream; 1 Piece of Ciabatta; 30 Grams of Red pesto; 1 Tbsp of Olive oil; 1 Piece of Lemon

and Red Pesto Crostinis

A creamy fish stew with hearty vegetables and smoky bacon! Grab a bowl and get tucked in.

148 Reviews

Cals 830 · Prot 58 · Carbs 83 · Fat 30

Global Eats

40 min

Creamy Fish Chowder with Beef Bacon and Red Pesto Crostinis

A creamy fish stew with hearty vegetables and smoky bacon! Grab a bowl and get tucked in.

148 Reviews

Cals 830 · Prot 58 · Carbs 83 · Fat 30

Global Eats

Ingredients

Fish Chowder

Alaskan pollock loin 6*

350 Grams

Beef bacon

60 Grams

White onion

1 Piece

Celery

1 Piece

Carrot

1 Piece

Potatoes

200 Grams

Garlic cloves

2 Piece

Smoked paprika powder

2 Grams

Dried thyme

2 Grams

Plain flour 10*11*

15 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

350 ML

Fresh dill

15 Grams

Cooking cream 4*

100 ML

Serve

Ciabatta 10*11*

1 Piece

Red pesto 2*4*5*

30 Grams

Olive oil

1 Tbsp

Lemon

1 Piece

Allergens

*6 Fish, *10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3470 / 830
Fats (g)	30.3
of which saturated (g)	14.1
Carbohydrates (g)	83
of which sugars (g)	16.7
Fibers (g)	12.1
Proteins (g)	57.5
Salt (g)	7.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Bake crostinis

Preheat the oven to 200°C/180°C fan.
Line a baking tray with parchment paper.
Slice the ciabatta into 10 crostinis.
Spread the red pesto on top with a good drizzle of olive oil.
Bake in the oven for 8-10 min until crispy.
Set aside.

2 Prep

Meanwhile, peel and chop the onions.
Peel and chop the celery.
Peel and chop the carrots.
Peel and chop the potatoes into small bite-sized pieces.
Peel and finely chop the garlic.
Chop the bacon into small pieces.

Tip! If you find the white onion is too large, use only half the amount.

3 Cook

Add the bacon (without any oil) to a large pot over a medium high heat.
Cook for 5 min until crispy.
Remove half the bacon to a small bowl for garnish, and keep the remaining in the pot.
Add the onion, celery, carrot, and potatoes, and cook for 3-5 min.
Add the garlic, smoked paprika, thyme, and flour, and cook for 1 min further.
Add the stock cube and measured water.
Bring to a boil, then cover and cook for 10-15 min until the potatoes are soft and cooked through.

4 Prep

Meanwhile, cut the fish into small bite-sized pieces.
Finely chop the dill.
Slice the lemon into wedges.

5 Add fish

Once the potatoes are fork tender, turn down the heat to low.
Slowly stir in the 100ml cooking cream.
Add the fish and dill to the chowder, give it a mix, and gently poach the fish for 2-3 min until flakey and cooked through.
Turn off the heat and set the pot aside.

Tip! Avoid curdling the chowder! Once the cooking cream is in the stew, don't overmix and turn off the heat. Set the pot to the side, and let the residual heat cook the fish to perfection.