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Berit's spinach soup with pollock

Berit's spinach soup with pollock

Looking for a simple and delicious way to prepare pollock? This recipe has you covered. The fish is packed with protein and omega-3 fatty acids, while the spinach soup provides a healthy dose of vitamins and minerals. To top it off, chili-fried pollock bites add a spicy and flavorful kick to the dish.

Ingredients

Spinach soup:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp clarified butter or coconut oil
  • 1 litre fish or vegetable stock
  • 200 g spinach
  • Salt and pepper

 

Saithe pieces:

  • Approx. 200g saithe fillet without skin and bone, diced
  • 1/2 tsp chilli powder
  • ½ tsp paprika powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Method

Spinach soup:

  1. Heat olive oil in a large saucepan over a medium heat.
  2. Fry the onion and garlic for about 5 minutes, or until soft.
  3. Add the butter and stir well.
  4. Add the stock and let it simmer for 10 minutes.
  5. Add the spinach and cook for about 5 minutes, or until the spinach has wilted.
  6. Blend the soup until smooth with a hand blender.

Season with salt and pepper. If you find the soup a little thin, you can thicken it with a little cornflour mixed with cold water towards the end of the cooking time.

Saithe pieces:

  1. Mix the chilli powder, paprika, salt, and pepper in a bowl.
  2. Coat the saithe fillets in the mixture.
  3. Heat olive oil in a frying pan over a medium heat.
  4. Fry the saithe pieces for about 3-4 minutes, or until they are cooked through.

Product used in this recipe

Wilfa Prostick
Read more

Watch how to make it here

Vorausgehend Neben