Cod, Broad Bean, and Spinach Chowder Recipe

Name: Cod, Broad Bean, and Spinach Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups skim milk; ⅔ cup double cream (heavy); 1 12 lbs cod fish fillets, skinned and boned; 3 tablespoons olive oil; 1 large onion, sliced; 2 garlic cloves, minced; 1 lb potato, thickly sliced; 1 lb frozen broad bean (fava beans); 8 ounces baby spinach leaves; 1 pinch of grated nutmeg; 2 tablespoons fresh chives; salt & fresh ground pepper; 4 tablespoons olive oil; 6 slices whole wheat bread, crusts removed, cut into large cubes

Servings: persons

4 cups skim milk
⅔ cup double cream (heavy)
1 12 lbs cod fish fillets, skinned and boned
3 tablespoons olive oil
1 large onion, sliced
2 garlic cloves, minced
1 lb potato, thickly sliced
1 lb frozen broad bean (fava beans)
8 ounces baby spinach leaves
1 pinch of grated nutmeg
2 tablespoons fresh chives
salt & fresh ground pepper
4 tablespoons olive oil
6 slices whole wheat bread, crusts removed, cut into large cubes

1
Croutons:.
2
Heat olive oil in frying pan.
3
Add bread cubes.
4
Cook over medium heat, stirring often until golden all over.
5
Remove and leave to drain on kitchen paper until soup is ready.
6
Soup:.
7
Pour milk and cream into large pot and bring to boil.
8
Add cod and bring back to boil.
9
Reduce heat and simmer for 2-3 minutes, then remove from heat and simmer for 6 minutes until fish is just cooked.
10
Use a slotted spoon to remove the fish from the cooking liquid.
11
Using a fork, flake the cooked cod into pieces and set aside.
12
Heat the olive oil in a large pan and add the onion and garlic.
13
Cook for 5 minutes.
14
Add olive oil, garlic, and onion mixture to the milk mixture.
15
Add potatoes and bring back to boil.
16
Reduce heat, cover, and simmer for 10 minutes.
17
Add broadbeans and simmer for 10 minutes (if frozen, follow instructions on bag before they are added to mixture).
18
Add cod to the soup and heat gently.
19
Just before serving, add spinach and cook 1-2 minutes until wilted.
20
Season with chives, nutmeg, salt, and ground pepper to taste.
21
Serve with croutons piled on top.

640

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 4 cups skim milk, ⅔ cup double cream (heavy), 1 12 lbs cod fish fillets, skinned and boned, 3 tablespoons olive oil, and more.

Yes, Cod, Broad Bean, and Spinach 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, Broad Bean, and Spinach Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions