Cod, tomato and basil chunky soup

I had been looking for something to make using cod and tomato and stumbled across a cod and tomato chowder recipe on the delightful Yummy Mummy Blog. However, I'm not sure what exactly constitutes a chowder, so I am calling this variation a chunky soup.

Some food tastes like it is good for you and this recipe is a perfect example. It is also simple and something young children should love.

Serves 4 as a starter or part of a lunch.

Ingredients

2 cod fillets (skinless and boneless)
2 medium potatoes (such as roasters)
2 carrots
1 sweet onion
2 tomatoes
150g chopped green beans
1 tbsp dried basil
2 cloves of garlic
1 tsp of finely chopped root ginger
knob of butter
400ml chicken stock
400ml tin of chopped tomatoes
1 tsp salt
black pepper
chopped spring onions and parsley to serve

Method

1. Start by preparing the vegetables. Finely chop the onion and garlic and grate or finely chop the root ginger. Peel and cut the potatoes and carrots into small cube sized pieces.
2. Heat a knob of butter in a wide saucepan and then when hot gently cook the onion, garlic and ginger for 5 minutes. 
3. Add the carrot and potato and cook, while stirring, for another five minutes.
4. Add the 2 tomatoes, which you should quarter, the basil and salt and stir for a few more minutes.
5. Now add the chicken stock and tin of chopped tomatoes, stir and then leave to simmer for 15 minutes.
6. Place the chopped beans in the pan and place the seasoned cod fillets on top of the mixture. Place a lid over the saucepan and leave to simmer for 10 minutes. 
7. The cod will now be cooked so you can break it up easily.
8. Garnish with the parsley and chopped spring onion and serve.

Serve with crusty warm bread for a wholesome winter lunch.

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Mixed game meat and tomato stew

Following interest in a previous game meat recipe, I decided to attempt a new creation. While the first was a casserole this one can be a classed a stew. What is the difference between a casserole and a stew? Follow the link to find out. This recipe focuses on the flavour of the game meat, a rich tomato sauce, a strong taste of thyme with celeriac providing the substance.

This has only been tested the once, but it was an overwhelming success, so I am confident in recommending it.  Don't worry if you have alternative game meat for this dish as it will work with venison and others just as well.

Serves: 4 as a main meal

Ingredients
350g mixed game meat - pigeon, partridge, pheasant and mallard.
400ml tin of chopped tomatoes
600ml of beef stock
Half a medium celeriac - cubed (pictured below)
1 medium onion
2 cloves of garlic
2 medium carrots
2 fresh tomatoes
1 tbsp tomato puree
3 sprigs of thyme
2 tsp of dried thyme
2 tsp of salt
1 tbsp of coriander powder


Method

1. In a little olive oil in a large saucepan heat the chopped onion and garlic until soft.
   
2. While that is cooking, mix half the salt, coriander powder and dried thyme with the chopped game meat in a bowl.
   
3. Add the meat to the onion and stir continuously or the meat will stick to the pan.
   
4. After 5 minutes add the tomato puree and tomatoes roughly chopped (not the tin), mix and reduce the heat.
   
5. Now add the beef stock, tin of chopped tomatoes, cubed celeriac and sliced carrot. Using scissors cut the sprigs of thyme and add to the saucepan.
   
6. Add the remainder of the salt, stir and place the lid on the pan.
   
7. Now leave to simmer of an hour, stirring occasionally.
   

Serve with steamed green vegetables and jacket potatoes.

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