And tonight I was proud to present my adaptation of Gordon Ramsay's Fish and Tomato Chowder. It was DELICIOUS!! Here's how it goes....
First put on your very beautiful DevonBear apron
good splash of olive oil
1 or 2 medium onions, roughly chopped
2 celery stalks, roughly chopped
2 large carrots, roughly chopped
couple of handfuls of small new potatoes (pre-cook these or use up leftovers)
1 yellow pepper, deseeded and roughly chopped
a few thyme sprigs from my own garden
2 bay leaves from my own garden
400g tin chopped tomatoes (but I think when my own are ready I shall use these and just add more stock)
1 pint hot fish or chicken stock
2 courgettes, roughly chopped from my own garden
handful of green beans cut into short lengths from my own garden
some chilli flakes to taste
1 lb white fish fillets (the fish van that visits the village every Thursday has a good selection of mixed fish fillets - only £3.50 for 1 lb)
bunch of parsley, roughly chopped from my own garden
- Heat olive oil in heavy casserole. Add onions and celery, cook for 6-8 mins to soften. Then add carrots, pepper and herbs, then saute for 5-10 mins until veg are lightly golden.
- Add tomatoes and stock to pan, plus courgettes and beans and chilli if desired. Simmer for 5 mins. Thicken with a bit of cornflour/water if desired, then add potatoes, and simmer to warm through potatoes.
- Put most of the fish fillets on top of the vegetable mix in the pan. Give the remaining fish to the newfies who are absolutely starving as they haven't eaten for oh - at least 2 hours.
- Cover and simmer for 5-10 mins (bottom oven of Aga for me) until fish is just cooked through.
- Break the fish into large flakes and gently stir through casserole. Ladle into bowls and eat in secret so that the newfies don't realise what you're doing.
And that's it! It's so delicious you don't even realise it's healthy too. (Can always be followed with chocolate icecream, chocolate cake or best of all chocolate dipped strawberries if desired!)