Lean in 15--The Shape Plan by Joe Wicks

Author:Joe Wicks [Wicks, Joe]
Language: eng
Format: epub
Publisher: Pan Macmillan
Published: 0101-01-01T00:00:00+00:00

SMOKED HADDOCK AND BACON CHOWDER

This is a lovely, hearty winter-warmer meal that’s full of flavour. The smoked haddock and bacon are made for each other.

CARB-RICH

INGREDIENTS

½ tbsp coconut oil

1 rasher of lean smoked back bacon, sliced into 1cm strips

2 spring onions, finely sliced

4 button mushrooms, quartered

200g smoked haddock, skinned and chopped into 2cm chunks

250g pre-cooked rice

60g tinned sweetcorn, drained

50ml skimmed milk

2 tbsp chopped parsley

juice of 1 lemon, to serve

METHOD

Melt the coconut oil in a large frying pan and then drop in the bacon, spring onions and mushrooms. Stir-fry for 1–2 minutes until softened. Add the smoked haddock chunks and continue to stir-fry for a further minute.

Chuck in the rice, crumbling it between your fingers as you drop it in, along with 2 tablespoons of water, which will steam up and help separate the rice. Stir everything until well combined and then add the sweetcorn and milk. Let the ingredients cook together for 2 minutes, breaking up any clumps of rice with a wooden spoon, before removing the pan from the heat and stirring through the chopped parsley.

Serve up your meal with a squeeze of lemon juice.

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