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Hake and Carrot Chowder

Hake and Carrot Chowder

with warm dipping bread

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Chowder is a thick, creamy soup with seafood at the forefront. This chowder contains hake and hearty veg and is accompanied by warm bread—essential for mopping up every last delicious drop.

Tags:Chef's Choice•Family Friendly•Eat Me First•Nut free
Allergens:Milk•Celery•Egg•Soya•Wheat•Fish
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 piece

Carrot

3 piece

Potatoes

1 piece

Onion

62.5 g

Creme Fraiche

(ContainsMilk)

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Dried Thyme

1 piece

Scallion

2 piece

Brioche Buns

(ContainsMilk, Egg, Soya, WheatMay be presentMustard, Lupin, Nuts, Sesame)

250 g

Hake

(ContainsFish)

Not included in your delivery

to taste

Flour

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)727 kcal
Energy (kJ)3043 kJ
Fat20.37 g
of which saturates9.2 g
Carbohydrate100.47 g
of which sugars15.99 g
Dietary Fiber0 g
Protein36.13 g
Cholesterol0 mg
Salt1.74 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven (for the brioche buns) to 220°C/200°C fan/gas mark 7.
  • Halve, peel and chop the onion into small pieces.
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • Cut the carrot into 2cm chunks (peeling optional). 
  • Trim and thinly slice the scallion.

TIP: You can warm the buns in the toaster if you've got one.

2
  • Place a large pot (for the chowder) over medium-high heat with a drizzle of oil. 
  • Once hot, add the onion and season with salt and pepper.
  • Cook the onion until softened, 4-6 mins, stirring occasionally.
  • Sprinkle the dried thyme and 2 tbsp flour (double for 4p) over the onion.
  • Cook for 1 min, stirring frequently.
3
  • Add carrots, potatoes, stock and 450ml water (double for 4p) to the pot. 
  • Bring to a boil and simmer for 15-18 mins, or until potatoes are fork tender.
  • Chop the fish into 4cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • Add the hake to the pot and leave to simmer for 4-5 mins, until cooked through.
4
  • While the chowder simmers, pop the brioche buns into the oven (or toaster) to warm, 3-5 mins.
5
  • Stir half the creme fraiche (double for 4p) into the chowder. 
  • Season with salt and pepper to taste.
  • Add more water, in small increments, until you get your desired thickness.
  • Stir well and allow to warm through.
6
  • Dish up a hearty helping of hake and carrot chowder.
  • Top with the chopped scallion.
  • Serve with the toasted brioche alongside.