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Hake and Carrot Chowder

Hake and Carrot Chowder

with warm dipping bread
4.0(79)
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Get 50% off your first box!
Calories
: 
727.2 kcal
Protein
: 
36.1g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Celery
  • Egg
  • Soya
  • Wheat
  • Fish
  • Mustard
  • Lupin
  • Nuts
  • Sesame
  • May contain traces of allergens
Serving amount

1 unit(s)

Carrot

3 unit(s)

Potatoes

1 unit(s)

Onion

62.5 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 sachet(s)

Dried Thyme

1 unit(s)

Scallion

2 unit(s)

Brioche Buns

(Contains: Mustard, Lupin, Nuts, Sesame, May contain traces of allergens, Milk, Egg, Soya, Wheat)

250 grams

Hake

(Contains: Fish)

Not included in your delivery

to taste

Flour

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kcal)727.2 kcal
Energy (kJ)3042.6 kJ
Fat20.4 g
of which saturates9.2 g
Carbohydrate100.5 g
of which sugars16 g
Protein36.1 g
Salt1.7 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

PDF
Prep the Veg
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.

Soften the Onion
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.
Simmer the Soup
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.
Warm the Buns
4
  • While the chowder simmers, pop the brioche buns into the oven (or toaster) to warm, 3-5 mins.
Finishing Touches
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.
Serve and Enoy
6
  • Dish up a hearty helping of hake and carrot chowder.
  • Top with the chopped scallion.
  • Serve with the toasted brioche alongside.
Meal right image

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