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Amalfi-Inspired Double Fish Chowder

Name: Amalfi-Inspired Double Fish Chowder with sautéed pepper soffritto
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 570 g Basa Fillets; 113 g Aromatics Blend; 56 mL Cream; 1 tbsp Cream Sauce Spice Blend; 1 tbsp Vegetable Stock Powder; 2 unit Garlic, cloves; 160 g Sweet Bell Pepper; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Butter*; 1 tbsp Oil*; 230 g Russet Potato

with sautéed pepper soffritto

4.5(1.3K)

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Calories

716 kcal

Protein

49g protein

Total

30 minutes

Difficulty

Medium

Allergens:

Fish
Seafood/Fruit de Mer
Basa
Milk
Wheat
Soy
Sulphites

We're changing up the game with this chowder inspired by the flavours of the sunny Italian seaside! You'll build a flavour base with a sautéed pepper soffritto (a mix of carrot, onion, celery and red pepper), then you'll layer in some cream to help poach the basa directly in the pot. You'll be saying 'buon appetito' in no time!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

570 g

Basa Fillets

(Contains: Fish, Seafood/Fruit de Mer, Basa)

113 g

Aromatics Blend

56 mL

Cream

(Contains: Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains: Wheat)

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites)

2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

230 g

Russet Potato

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

Nutrition facts

Calories716 kcal

Fat40 g

Saturated Fat15 g

Carbohydrate37 g

Sugar7 g

Dietary Fiber4 g

Protein49 g

Cholesterol214 mg

Sodium1220 mg

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.

Utensils

•Baking Sheet

•Parchment Paper

•Measuring Spoons

•Large Pot

•Measuring Cups

•Paper Towel

Cooking Steps

PDF

Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil (double for 4 portions). Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 18-22 min, stirring halfway through, until tender and golden-brown.

Meanwhile, cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic.

In a large pot, heat 1 tbsp butter (double for 4 portions) over medium heat. When butter is melted, add Aromatics Blend and peppers. Cook for 4-6 min, stirring occasionally, until golden. Add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.

To the pot with soffritto, add cream, vegetable stock powder and 1 cup water (double for 4 portions). Bring to a simmer over high. Once simmering, reduce heat to medium-low. Cook for 3-4 min, stirring occasionally.

Meanwhile, pat basa dry with paper towels, pressing well to absorb as much moisture as possible. Cut basa into 2-inch pieces. Season with salt and pepper. To the pot with chowder, add basa. Simmer for 4-6 min, stirring occasionally, until basa is opaque and cooked through.