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Dinner | Fish

Monkfish and bean chowder

A soup that will protect your cells, brain, skin, DNA and mood

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Monkfish and bean chowder recipe
Serves:
4
Preparation:
10 Mins
Cooking:
35 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Fish, Celery
Check Your Own Recipe

What are the health benefits of Monkfish and bean chowder?

A soup that will protect your cells, brain, skin, DNA and mood

 

Ingredients

Method

Ingredients

260g monkfish, cubed nutritional information
260g monkfish, cubed
400g can of cannellini beans nutritional information
400g can of cannellini beans
60g/4 tbsp crème fraiche nutritional information
60g/4 tbsp crème fraiche
10ml/2 tsp lemon juice nutritional information
10ml/2 tsp lemon juice
100g/1 onion, sliced nutritional information
100g/1 onion, sliced
6g/1 garlic clove, minced nutritional information
6g/1 garlic clove, minced
100g celery, sliced nutritional information
100g celery, sliced
20g parsley chopped nutritional information
20g parsley chopped
175g potato, peeled and diced nutritional information
175g potato, peeled and diced
pinch mixed herbs nutritional information
pinch mixed herbs
250g tinned sweetcorn nutritional information
250g tinned sweetcorn
15ml/1 tbsp olive oil nutritional information
15ml/1 tbsp olive oil
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Sauté the onion in the oil for a minute, add the garlic, potato and celery then cook for a further 2-3 minutes.
2) Drain the beans, reserve the liquid and make up to 600ml with water or vegetable stock.
3) Add to the pan, bring to the boil, cover and simmer for 10 minutes.
4) Add the beans, sweetcorn, mixed herbs and fish, season well then simmer for 10-15 minutes, until the fish is cooked.
5) Stir in the crème fraîche, lemon juice and parsley at the last moment and serve in bowls with crusty bread.

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