Coconut Fish and Sweetcorn Chowder

A creamy coconut broth with chunks of white fish, sweetcorn and potato, finished with a squeeze of lime.

SHOPPING LIST

• basa fillets400g
• coconut milk1 tin
• potato400g
• onion1
• garlic2 cloves
• sweetcorn1 tin
• vegetable stock cube1
• smoked paprika1 tsp
• lime1
• vegetable oil1 tbsp

METHOD

1. 1Heat the oil in a large pan and soften the chopped onion for 5 minutes.
2. 2Add the garlic and smoked paprika and stir for 1 minute.
3. 3Add the diced potato, crumbled stock cube and 500ml water, then simmer for 10 minutes.
4. 4Stir in the coconut milk and sweetcorn and bring back to a gentle simmer.
5. 5Cut the basa into chunks and add to the pan.
6. 6Simmer for 6 minutes until the fish is opaque and flakes easily.
7. 7Squeeze in the lime juice and season with salt and pepper.
8. 8Ladle into bowls and serve hot.

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