Spicy haddock-quinoa chowder

September 29, 2013

Just the thing for autumn, this warming, spicy fish chowder is both delicious and nutritious. It's east to make, low-fat and as filling as a full meal.

Approx 300g of haddock, plus enough milk to cover it in a pan
Sprig of time and 2 tsp black peppercorns
Half a cup of quinoa, soaked for 30 mins
150g corn kernels (cooked or fresh)
One onion
Two cloves garlic
Half teaspoon turmeric
Half teaspoon red chilli powder (optional)
Approx two inch piece of chorizo, sliced thinly
Approx 750ml vegetable or fish stock (homemade is preferable, but if I don’t have any already made I use Kallo organic cubes or alternatively some Marogold Swiss Bouillon powder)
Handful of fresh parsley

Place the fish in a pan and cover well with milk. Add the peppercorns and thyme and lightly simmer until the fish is jut cooked. When cooled, separate the skin from the fish and discard the skin, and flake...
See the full directions on my site

Nutritions

Calories
14

Sodium
1.0mg
0% DV

Fat
0.91g
1% DV

Protein
0.4g
0% DV

Carbs
0.3g
0% DV

Fiber
0.3g
1% DV