The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Monkfish massaman chowder
Monkfish massaman chowder
Prep in 10
New
Serving size
Ingredients
- 1 large potatoes
- 280g diced monkfish tail (skin off) (Fish)
- 40g baby spinach
- 1 shallot
- 4cm fresh ginger
- 2 garlic clove
- 60g baby plum tomatoes
- 1 handful of fresh coriander
- 2 tbsp Massaman spice paste (Soya) (Onions, Red Chillies, Lemongrass, Rapeseed Oil, Water, Ginger, Garlic, Tamari (Water, Soybeans, Salt, Sprit Vinegar), Lime Juice Concentrate, Ground Coriander, Ground Cumin, Cinnamon, Cornflour, Salt, Lime Leaf, Ground Cardamon, Ground Nutmeg)
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 200ml coconut milk (Coconut, Water)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 469
Protein: 9.3g
Carbs: 32g
Fat: 33g
Ingredients
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 60g baby plum tomatoes (use half)
- 40g baby spinach (use half)
- 4cm fresh ginger (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g monkfish tail diced (skin off) (Fish)
- 1 garlic clove (use half)
- 1 large potatoes (use half)
- 1 tbsp Massaman spice paste (Soya) (Onions, Red Chillies, Lemongrass, Rapeseed Oil, Water, Ginger, Garlic, Tamari (Water, Soybeans, Salt, Sprit Vinegar), Lime Juice Concentrate, Ground Coriander, Ground Cumin, Cinnamon, Cornflour, Salt, Lime Leaf, Ground Cardamon, Ground Nutmeg)
- 1 shallot (use half)
- 1 handful of fresh coriander (use half)
- 200ml coconut milk (use half) (Coconut, Water)
Nutritional Information
Calories: 466
Protein: 9.1g
Carbs: 32g
Fat: 33g
Monkfish massaman chowder
Monkfish massaman chowder
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in 300ml boiling water.
- Dice the potatoes into small cubes. Peel and grate the ginger and garlic. Thinly slice the shallot. Roughly chop the coriander. Halve the tomatoes. Shred the spinach.
- Heat a medium pan with 1 tbsp oil on a medium-high heat. Add the garlic, ginger, onion, tomatoes, potatoes and half the coriander. Cook for 5 mins, until softening, then add the curry paste and cook for 2 mins to release the spices.
- Add the stock and coconut milk and simmer for 10 mins, then stir in the peanut paste and season with sea salt and black pepper (to taste).
- Add the monkfish to the chowder and simmer for 5-7 mins, until cooked through, then gently stir through the spinach until wilted.
- Serve the chowder garnished with the remaining coriander.
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