Peruvian Shrimp Chowder, serves 4
2 tbsp olive oil
3 tsp chopped garlic
1 large onion, peeled and chopped
2 large tomatoes, skinned and chopped
200g potatoes, peeled and cut into cubes
1 tsp finely chopped chilli
500ml vegetable stock
300g cod fillets, diced
300g cooked prawns
Coarse ground black pepper
1 tbsp chopped fresh coriander
1. In a large saucepan, heat 1tbsp oil and add the onion, cook for 3-4 mins then add the garlic, chilli and tomatoes. Cook for a minute then add stock, milk and potatoes. Simmer for 10 mins until the potato is soft.
2. Throw in the cod, prawns and sweetcorn and season with pepper. Simmer gently for 8-10 mins until the fish cooked. Add the remaining oil to the coriander and mix so it’s drizzling consistency. Divide the chowder between the bowls and add a drizzle of coriander to the top of each.
Source: Bart Spices recipe card