Tomato and Bean Fish Chowder

This recipe is incredibly simple and quick to make (made even easily by using pre-chopped veg) but the result is a comforting bowl of goodness that really warms you from the inside out...

In this version, I used cod and cannellini beans but you can mix it up with whatever sustainable fish and beans you fancy. You can also turn the flavour up a notch with a pinch of chilli flakes or a teaspoon of harissa paste if you like. The important thing is to cook the fish gently for a short period of time so that it's just cooked and falling apart - heaven!

Tomato and Bean Fish Chowder

Serves 4

1 tbsp olive or rapeseed oil 
500g soffritto (chopped veg) mix

600ml passata 

500ml vegetable stock 

4 white fish fillets 

400g tin cannellini beans, drained and rinsed 

large handful of basil leaves

sea salt and freshly ground black pepper

Heat the oil in a deep saucepan and gently fry the sofritto or vegetable mix for 5 minutes over a medium heat until softened. 

Add the passata and vegetable stock to the pan and bring to a steady simmer. Add the fish and beans, cover and simmer for 4–5 minutes until the fish is cooked through and starting to break into chunks. 

Season with salt and pepper and then scatter with basil leaves and serve, with crusty bread for dunking if you like.