Cod and Tomato Chowder Recipe

Name: Cod and Tomato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 2 celery sticks, trimmed and roughly chopped; 2 medium onions, peeled and roughly chopped; 2 large carrots, peeled and roughly chopped; 2 large waxy potatoes, peeled and roughly chopped; 1 yellow pepper, roughly chopped; 2 thyme sprigs; 1 bay leaf; 400 grams tinned choped tomatoes; 900 ml fish or chicken stock; 150 grams green beans, cut short; 2 courgettes, roughly chopped; 1 dash tobasco sauce (optional); 600 grams cod fillets, skinned and deboned; 1 bunch flat leaf parsley, roughly chopped

Servings: persons

3 tbsp olive oil
2 celery sticks, trimmed and roughly chopped
2 medium onions, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
2 large waxy potatoes, peeled and roughly chopped
1 yellow pepper, roughly chopped
2 thyme sprigs
1 bay leaf
400 grams tinned choped tomatoes
900 ml fish or chicken stock
150 grams green beans, cut short
2 courgettes, roughly chopped
1 dash tobasco sauce (optional)
600 grams cod fillets, skinned and deboned
1 bunch flat leaf parsley, roughly chopped

1
Heat the olive oil in a heavy based pan.
2
Add three onions, celery and some draining and cook, stirring, over a medium heat for 6-8 minutes to soften.
3
Add the carrots, potatoes, yellow pepper and herbs and saute for 5 minutes until the vegetables are lightly golden.
4
Add the tomatoes to the pan and pour in the stock.
5
Cover and simmer for about 7-9 minutes until the vegetables are tender.
6
Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes.
7
Check the seasoning, adding a few dashes of Tabasco or chilli if you want spice.
8
Lightly season the cod fillets and lay them on the vegetables in the pan.
9
Cover the pan again and simmer for 3-4 minutes until the fish is opaque and just cooked through.
10
Gently break the fish into large flakes and serve.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tbsp olive oil, 2 celery sticks, trimmed and roughly chopped, 2 medium onions, peeled and roughly chopped, 2 large carrots, peeled and roughly chopped, and more.

Yes, Cod and Tomato Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod and Tomato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions