Gordon Ramsays Cod And Tomato Chowder Recipes

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GORDON RAMSAY'S COD AND TOMATO CHOWDER RECIPE



Gordon Ramsay's cod and tomato chowder recipe image

A chunky cod and tomato chowder is a great lunch option if you are watching your weight. Gordon Ramsay's recipe is packed full of flavour

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Starter

Time 30m

Yield Serves: 4-5

Number Of Ingredients 16

3 tbsp olive oil
2 medium onions, peeled and roughly chopped
2 celery sticks, trimmed and roughly chopped
sea salt and black pepper
2 large carrots, peeled and roughly chopped
2 large waxy potatoes, about 400g, peeled and roughly chopped
1 yellow pepper, cored, deseeded and roughly chopped
few thyme sprigs
1 bay leaf
400g tin chopped tomatoes
900ml fish or chicken stock
150g green beans, cut into short lengths
2 courgettes, roughly chopped
few dashes of Tabasco sauce (optional)
600g cod fillets, skinned and pin-boned
bunch of flat leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a heavy-based pan. Add the onions, celery and some seasoning, and cook, stirring, over a medium heat for 6-8 minutes to soften. Add the carrots, potatoes, yellow pepper and herbs, and sauté for 5 minutes until the vegetables are lightly golden.
  • Add the tomatoes to the pan and pour in the stock. Cover and simmer for about 7-9 minutes until the vegetables are tender. Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes. Check the seasoning, adding a few dashes of Tabasco to spice up the chowder if you like.
  • Lightly season the cod fillets and lay them on the vegetables in the pan. Cover the pan again and simmer for 3-4 minutes until the fish is opaque and just cooked through.
  • Using a spoon, gently break the fish into large flakes. Ladle the hot soup into warm bowls and scatter a handful of chopped parsley over each serving.

Nutrition Facts : @context https

SUMMER CORN AND COD CHOWDER



Summer Corn and Cod Chowder image

Provided by Larraine Perri

Categories     Soup/Stew     Quick & Easy     Lunch     Cod     Corn     Summer     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

3 slices center-cut bacon, halved crosswise
8 scallions, thinly sliced, whites and greens separated
1 1/2 teaspoons finely chopped garlic
2 tablespoons all-purpose flour
2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
2 cups 2 percent milk
2 cups reduced-sodium chicken broth
2 teaspoons finely chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 pound cod, skin removed, chopped
2 1/2 cups cups fresh or frozen corn kernels
1/4 cup fat-free half-and-half

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

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