Piquant cod chowder


  • 2 sprigs of fresh parsley
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 7.5 cm piece of celery stalk
  • 1 can chopped tomatoes, about 400 g
  • 3 cups (750 ml) fish stock, preferably homemade
  • 4 tablespoons medium cider
  • 1 large onion, chopped
  • 400 g waxy potatoes (e.g., long white), cut into large chunks
  • 250 g carrots, thickly sliced
  • 250 g zucchini, thickly sliced
  • 250 g green beans, cut into short lengths
  • 1 yellow or red capsicum, seeded and sliced
  • 500 g cod fillet, skinned and cut into large pieces
  • salt
  • pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon snipped fresh chives
  • finely shredded zest of 1 lemon


  1. Tie the parsley, thyme and bay leaf with the celery to make a bouquet garni.
  2. Put the bouquet garni in a large saucepan.
  3. Add the tomatoes and their juice, the stock, cider and onion, stir and bring to the boil.
  4. Reduce the heat to low, half cover the pan and simmer for 15 minutes.
  5. Add the potatoes and carrots.
  6. Increase the heat to moderate and cook, covered, for 15 minutes or until the vegetables are almost tender.
  7. Stir in the zucchini, green beans and yellow or red capsicum and continue simmering, covered, for 5 minutes or until all the vegetables are tender.
  8. Discard the bouquet garni.
  9. Season with salt and pepper to taste, then add the cod to the simmering broth.
  10. Cover and cook gently for 3–5 minutes or until the fish is opaque, just firm and flakes easily.
  11. Do not allow the broth to boil rapidly or the fish will overcook and start to break up.
  12. For the garnish, mix the parsley, chives and lemon zest together.
  13. Ladle the fish and vegetables into warm bowls, then add the broth.
  14. Sprinkle the garnish over the top and serve at once.

Serves 4
Preparation: about 20 minutes
Cooking: about 40 minutes


Source: Soups & Casseroles
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