Pollock and Tomato Chowder

Pollock and Tomato Chowder

Without boring you with the details, Pollock is a more sustainable fish compared to Cod or Haddock. It basically means it hasn’t been as widely fished as the previously mentioned, it is very similar to Cod and to be perfectly honest you would be fine pushed to taste the difference, so much so that it has emerged in recent years that Pollock has been sold in various places throughout Ireland and the UK as ‘Cod’.

Calories 1459

365 per portion

Serves 4

Rapeseed oil

2 medium onions

2-3 sticks of celery

2 medium carrots

2 large potatoes

1 green pepper

A sprig of thyme and a bay leaf tied

400g tin of chopped tomatoes

900ml fish or veg stock

Sea salt and black pepper

A few dashes of tabasco sauce

600g of Pollock fillets

A bunch of parsley

Method

Peel and chop the onions, carrots and potato, chop the celery and deseed and slice the green pepper.

Heat the oil in a large saucepan, when hot add the onion and celery and cook until softened, add the carrots, potatoes, pepper and tied herbs. Cook for a further 6-7 mins then add in the chopped tomatoes and stock. Bring to the boil then reduce to a steady simmer for 8 mins. Add some black pepper and a few dashes of tabasco sauce.

Season the Pollock fillets with sea salt and black pepper and lay them on top of the veg in the saucepan, cover with a lid and continue to simmer for 3-4 mins until the fish is cooked through. Using a wooden spoon, gently break up the fish into chunks into the broth.

Divide the chowder into separate bowls and garnish with some freshly chopped parsley.