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Fish chowder

by Christina Julia

Fish chowder

Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 tablespoons olive oil
  • 200g/7oz onion, finely chopped
  • 200g/7oz celery, finely chopped
  • 150g/5oz carrot, finely chopped
  • 400g/14oz canned chopped tomatoes
  • 1 teaspoon finely chopped garlic
  • 100g/4oz plain flour
  • 1โ„2 teaspoon ground cinnamon
  • 1โ„2 teaspoon dried marjoram
  • 1โ„2 teaspoon dried oregano
  • 2.4 litres/4pt fish stock
  • 200g/7oz cooked boneless cod fillets, flaked
  • 25ml/1fl oz dark rum
  • 25ml/1fl oz Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • salt and ground black pepper


  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the
    vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further
    2 minutes. Add the stock and bring to the boil, then crumble the fish into
    the pan with the rum, Worcestershire sauce and Tabasco. Simmer for
    1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

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