Roasted capsicum & corn chowder with smoked fish
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Roasted capsicum & corn chowder with smoked fish calories by ingredient
Number of Servings: 2
Ingredients
-
1 1/2 red capcisums, halved, seeds removed
4 garlic cloves
1 1/2 cups corn kernels, drained
5 sprigs dill
2 cups vegetable stock
50g mascarpone
140g smoked fish, flaked
1/2 red capsicum, finely diced
1 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
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