Dilly Cod and Prawn Chowder

with Green Peas and Leek

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Instructions

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1 Prep leeks and potatoes

Wash, trim and finely slice the leeks (make sure to remove all the grit between the leaves). Peel and chop the potatoes into bite-size pieces. Peel and crush the garlic. Boil the water and dissolve the vegetable stock cube in it.

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2 Sweat leeks

Heat a drizzle of oil in a very large, non-stick pan (or pot) over a low heat. Once hot, add chopped leeks with a generous pinch of salt. Cook for 7-8 min until very soft but not browned.

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3 Simmer chowder

Once the leeks are soft, increase the heat to medium, add the garlic and cook for 30 secs further. Add the cubed potatoes and vegetable stock to the pan and cook for 20 min or until the potatoes are tender.

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4 Prep cod, lemon and dill

Meanwhile, chop the cod into bite-size pieces. Finely chop the dill, including the stalks. Slice the lemon into wedges.

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5 Add fish

Once the potatoes are tender, add the cream, green peas, prawns and cod cubes to the pan. Cook for 3-4 min further or until the cod and prawns are cooked.

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6 Finish and season

Once the prawns are cooked, add the chopped dill and a generous squeeze of lemon juice into the chowder. Season generously with salt and black pepper. Serve with a lemon wedge.

Tips for fussy eaters

Cook the potatoes separately and serve them as mash alongside.

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Unlike most soups, chowder is cooked with milk or cream. Variations are most commonly prepared with seafood, vegetables, or both!

Cooking Time: 35 min

Cals 653 · Prot 44 · Carbs 60 · Fat 25

Ingredients

Number of people

Cod fillet 200 Grams
Prawns 200 Grams
Leeks 1 Piece
Potatoes 450 Grams
Garlic cloves 2 Pieces
Water 900 ML
Vegetable stock cube 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Fresh dill 15 Grams
Lemon 1 Piece
Cooking cream 100 ML
Green peas 150 Grams
Black pepper 1 Tsp

Unlike most soups, chowder is cooked with milk or cream. Variations are most commonly prepared with seafood, vegetables, or both!

Cooking Time: 35 min

Cals 653 · Prot 44 · Carbs 60 · Fat 25

Instructions

photo

1 Prep leeks and potatoes

Wash, trim and finely slice the leeks (make sure to remove all the grit between the leaves). Peel and chop the potatoes into bite-size pieces. Peel and crush the garlic. Boil the water and dissolve the vegetable stock cube in it.

photo

2 Sweat leeks

Heat a drizzle of oil in a very large, non-stick pan (or pot) over a low heat. Once hot, add chopped leeks with a generous pinch of salt. Cook for 7-8 min until very soft but not browned.

photo

3 Simmer chowder

Once the leeks are soft, increase the heat to medium, add the garlic and cook for 30 secs further. Add the cubed potatoes and vegetable stock to the pan and cook for 20 min or until the potatoes are tender.

photo

4 Prep cod, lemon and dill

Meanwhile, chop the cod into bite-size pieces. Finely chop the dill, including the stalks. Slice the lemon into wedges.

photo

5 Add fish

Once the potatoes are tender, add the cream, green peas, prawns and cod cubes to the pan. Cook for 3-4 min further or until the cod and prawns are cooked.

photo

6 Finish and season

Once the prawns are cooked, add the chopped dill and a generous squeeze of lemon juice into the chowder. Season generously with salt and black pepper. Serve with a lemon wedge.

Tips for fussy eaters

Cook the potatoes separately and serve them as mash alongside.

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Ingredients

Number of people

Cod fillet 200 Grams
Prawns 200 Grams
Leeks 1 Piece
Potatoes 450 Grams
Garlic cloves 2 Pieces
Water 900 ML
Vegetable stock cube 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Fresh dill 15 Grams
Lemon 1 Piece
Cooking cream 100 ML
Green peas 150 Grams
Black pepper 1 Tsp
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