← All recipes

🍲 Stockfish and Potato Soup

631 kcal · 45 min · 4 servings

Ingredients

• 400 g Stockfish
• 4 Potatoes
• 1 Garlic clove
• 7 tbsp Olive oil
• 5 Tomatoes
• Basil (a few sprigs each)
• Parsley (a few sprigs each)
• 400 ml Fish stock (from the jar)
• Salt
• Pepper (from the mill)

Instructions

1. 1. Cut the stockfish into approx. 4 cm cubes.
2. 2. Place the fish cubes in a bowl and cover with water.
3. 3. Let the fish soak for 2 to 3 days.
4. 4. Change the water several times each day.
5. 5. Remove the skin from the stockfish.
6. 6. Carefully remove all bones from the fish.
7. 7. Peel the potatoes.
8. 8. Cut the potatoes into small cubes.
9. 9. Blanch the tomatoes briefly with boiling water.
10. 10. Shock the tomatoes immediately with cold water.
11. 11. Remove the skin from the tomatoes.
12. 12. Quarter the tomatoes.
13. 13. Remove the core of the tomatoes.
14. 14. Cut the tomatoes into small pieces.
15. 15. Peel the garlic.
16. 16. Finely chop the garlic.
17. 17. Heat oil in a pot.
18. 18. Sauté the garlic in the hot oil.
19. 19. Add the tomatoes and herbs to the garlic.
20. 20. Let the tomato mixture simmer for approx. 10 minutes.
21. 21. Add the potatoes and fish stock to the pot.
22. 22. Simmer the soup covered for approx. 10 minutes.
23. 23. Add the prepared stockfish to the soup.
24. 24. Continue to cook the soup for approx. 10 minutes.
25. 25. Check that the fish and potatoes are cooked but not falling apart.
26. 26. Add water if necessary so that the ingredients are always just covered.
27. 27. Season the soup with a little salt and pepper.
28. 28. Remove some potatoes from the soup.
29. 29. Mash the removed potatoes.
30. 30. Stir the mashed potatoes back into the soup.

Nutrition per serving

• kcal: 631
• Protein: 89 g · Fett/Fat: 21 g · Carbs: 19 g