Mimi's Catch of the Day
Creamy Sweetcorn Fish Bowl
Our chef Mimi is a bit of a globetrotter and finds inspiration wherever she goes. This comforting dish is a delicious global fusion of the traditional Scottish favourite, Cullen Skink and a particularly memorable chowder she enjoyed on her travels across America. Smoked fish, sweetcorn and creamy potatoes gently combined in a creme fraiche and fresh parsley sauce, generously topped with the crunchiest Panko breadcrumbs.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20
Panko Breadcrumbs
1
Baking Potato
1
Echalion Shallot
163
Sweetcorn
100
Creme Fraiche
215
Smoked Fish Mix
1
Flat Leaf Parsley
½
Vegetable Stock Powder
125
Baby Spinach
Potatoes
Not included in your delivery
250
Water
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the shallot. Peel the potato and chop into roughly 2cm chunks.
Heat a glug of oil in a large saucepan on medium heat. Add the panko breadcrumbs along with a pinch of salt and pepper. Stir and cook until the crumbs are golden, 3-4 mins. TIP: Keep an eye on the crumbs as they burn easily! Once golden, transfer the crumbs to a bowl (you'll sprinkle them on later!) Wipe out your pan with some kitchen paper.
Add another drizzle of oil to your pan and pop back on medium heat. Add the shallot and cook until soft, 5 mins. Pour in the water (see ingredients for amount) and stock pot. Stir to dissolve the stock pot then add the potato to the pan. Bring to the boil and then simmer gently until the potato is cooked, 12-17 mins. TIP: The potatoes are cooked when you can easily slip a knife through.
Meanwhile, drain and rinse the sweetcorn in a sieve. Roughly chop the parsley (stalks and all). Add half the parsley to the pan with the potato.
Once the potato is cooked, add the crème fraîche and sweetcorn to the pan along with a grind of pepper. Stir to combine into the sauce. Add the spinach and cook until wilted, about 3 mins. Bring back to the boil, then nestle the smoked fish mix pieces in to the sauce. Cover with a lid, turn the heat to medium-low and simmer until the fish is cooked, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Season to taste with salt and more pepper if needed. Carefully spoon the chowder into bowls (being careful not to break up the fish too much). Sprinkle over the remaining parsley and the toasted crumbs. Enjoy!
