Soffritto, also called a mirepoix, is a classic base of finely chopped onion, carrot and celery that is the starting point of so many recipes. These days, you don’t need superb knife skills as you can buy it pre-chopped from the supermarket.
Serves 4 
30mins 1 tbsp olive oil
1lb soffritto mix or vegetable soup mix
2 ½ cups passata
2 cups vegetable stock
4 x 5oz haddock fillets
1 x 14oz tin cannellini beans, drained and rinsed
large handful of basil leaves
1 tbsp olive oil
500g soffritto mix or vegetable soup mix
1 x 600ml jar passata
500ml vegetable stock
4 x 150g haddock fillets
1 x 400g tin cannellini beans, drained and rinsed
large handful of basil leaves
Deep saucepan
My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant. This recipe is from my cookbook HomeCooked.
