Roasted capsicum & corn chowder with smoked fish

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1 1/2 red capcisums, halved, seeds removed4 garlic cloves1 1/2 cups corn kernels, drained5 sprigs dill2 cups vegetable stock50g mascarpone140g smoked fish, flaked1/2 red capsicum, finely diced1 spring onion, finely sliced
Directions
Place red peppers & garlic cloves in a ovenproof dish, oil spray, roast at 200C for 30 minutes or until just starting to char.

Meanwhile, combine fish, red pepper & spring onion with fresh black pepper & toss.

Combine peppers, garlic, corn, dill & stock in a saucepan and blitz until smooth. Heat, adjust seasoning & stir through mascarpone until melted.

Mound smoked fish mixture in the centre of serving dishes & surround with soup. Drizzle 1tsp Al Brown orange & chilli olive oil into the soup.

Serving Size:�Serves 2

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 451.4
  • Total Fat: 28.3 g
  • Cholesterol: 37.5 mg
  • Sodium: 692.5 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 19.1 g

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