Amalfi-Inspired Fish Chowder
with sautéed pepper soffritto
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Filets de pangasius
(Contient: Poisson, Fruit de Mer/Seafood, Pangasius)
113 g
Mélange aromatique
56 ml
Crème
(Contient: Lait)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient: Blé)
1 cs
Bouillon de légumes en poudre
(Contient: Soya, Sulfites)
2 pièce(s)
Gousses d'ail
160 g
Poivron
230 g
Pomme de terre Russet
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
Ustensiles
Instructions
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.**
Stir roasted potatoes into chowder.* Season chowder with salt and pepper, to taste.Divide chowder between bowls.Enjoy!
