Pollock and Tomato Chowder

Pollock is a more sustainable fish compared to cod or haddock, as it hasn't been as widely fished, and it is very similar to cod in flavour – so much so that it has emerged in recent years that pollock has been sold in various places as 'cod'.

Ingredients

2 medium onions

2 medium carrots

2 large potatoes

2–3 sticks of celery

1 green pepper

Rapeseed oil

A sprig of thyme and a bay leaf tied together

400g tin of chopped tomatoes

900ml fish or vegetable stock

Black pepper

A few dashes of Tabasco sauce

600g pollock fillets

Sea salt

A bunch of parsley

Method

• Peel and chop the onions, carrots and potatoes, chop the celery and de-seed and slice the green pepper.

• Heat the oil in a large saucepan and when hot add the onion and celery. Cook until softened, then add the carrots, potatoes, pepper and tied herbs. Cook for a further 6–7 minutes, then add in the chopped tomatoes and stock.

• Bring to the boil, then reduce to a steady simmer for 8 minutes. Add some black pepper and a few dashes of Tabasco sauce.

• Season the pollock fillets with sea salt and black pepper and lay them on top of the vegetables in the saucepan, cover with a lid and continue to simmer for 3–4 minutes until the fish is cooked through.

• Using a wooden spoon, gently break up the fish into chunks into the broth.

• Divide the chowder between four bowls and serve with some freshly chopped parsley on top.