Stockfish Potato Soup

Ingredients

• 400 g stockfish
• 4 Potatoes
• 1 Garlic clove
• 7 tbsp olive oil
• 5 tomatoes
• basil (a few sprigs)
• parsley (a few sprigs)
• 400 ml fish stock (from a jar)
• Salt
• pepper (ground)

Instructions

1. 1.

   Cut the stockfish into 4 cm cubes and soak in water for 2-3 days, changing the water several times daily. Remove skin and bones. Peel and dice the potatoes.

2. 2.

   Briefly blanch the tomatoes, cool, peel, quarter, seed, and chop. Peel and finely mince garlic; sauté in hot oil in a pot, add tomatoes with herbs, and simmer about 10 minutes. Add potatoes and fish stock, cover and simmer another 10 minutes. Add the fish and cook for an additional 10 minutes until the fish and potatoes are cooked but not falling apart. If needed, add more water to keep the ingredients just covered.

3. 3.

   Season with a little salt and pepper. Remove some potatoes from the soup, mash them, and stir back in.