Fish Potage
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Making Fish Potage has become one of my favorite weeknight dinners because it comes together in just an hour while delivering so much comfort and nutrition. This rustic soup celebrates the humble potato, which is packed with potassium and vitamin C, combined with flaky white fish that's both affordable and incredibly good for you. The best part? You probably have most of these ingredients on hand already, and the preparation is wonderfully straightforward. Just dice, sauté, simmer, and you've got a warming, satisfying meal that feels restaurant quality but tastes like home. Trust me, once you make this, it'll become your go to recipe.
Ella x
Ingredients
- 500potatoes
- 500 gfish (cod or haddock)
- 200 gonion
- 4 clovesgarlic
- 100 gtomato paste
- 400 gtomatoes
- 250 mlwhite wine
- 1000 mlfish stock
- 50 mlolive oil
- 20 gfresh parsley
Detail level
Instructions
- 1
Preheat the oven to 180°C. Peel and chop the potatoes into 1-inch cubes.
- 2
Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until softened.
- 3
Add the fish and cook for 2-3 minutes per side, until cooked through.
- 4
Add the tomato paste and cook for 1 minute, stirring constantly.
- 5
Pour in the white wine and fish stock, and bring to a simmer.
- 6
Add the potatoes, tomatoes, and parsley to the pan. Season with salt and pepper to taste.
- 7
Transfer the pan to the preheated oven and bake for 25-30 minutes, until the fish is cooked through and the potatoes are tender.
- 8
Serve hot, garnished with additional parsley if desired.
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