- 70 minutes
- For 5 people
- 1.3 € / person
How to prepare some potatoes stuffed with fish . Any recipe for stuffed potatoes is very easy and you are going to succeed with it on the table. They admit many possibilities and fillers. From the typical potatoes stuffed with meat , the classic potatoes stuffed with tuna , the potatoes stuffed with vegetables and bacon , etc. They are also easy to eat, making it a perfect recipe for the smallest of the house.
Today I bring you some potatoes stuffed with fish , which are yummy. For the filling we will use a fish already cooked, that we have left over from another elaboration. With it we will make a recipe for using the good ones. You can also buy some fresh fish (50-60 gr. Per person) and cook it in a simple way, and then use it in the filling. I have used hake, a very versatile fish in the kitchen. Among others you can also use whiting, monkfish, cod, bream, sea bass, etc. The one you like the most is going to be the best choice.
The rest of the ingredients are basic vegetables, which are always in the fridge, and with which we will prepare a ratatouille. Potatoes will be the container this time, but this same recipe fits perfectly with tomatoes, peppers, aubergines, zucchini … Everything that can be filled and then cooked in the oven. From one type of potato to another, the processing times will change, as you know not all of them have the same hardness or texture.
In my case I have used Galician potato, Kennebec variety, which hold up very well and does not fall apart. Therefore, the times that I give you are indicative, and you will have to keep an eye on your potatoes so that everything is under control. Choose some medium / large potatoes, with a suitable shape so that they sit well on the oven tray and of similar size. This way they will all be cooked equally.
Preparation of potatoes stuffed with fish
- The potatoes will cook in two stages. First we will cook them and then we will give them the final touch in the oven, next to the filling.
- We wash them and put them to cook, in plenty of salted water. Without peeling them. With the size and hardness that I have bought, I have had them cooking about 25 minutes. Remember that not all varieties will be cooked equally.
- It is best to check with a skewer if they are on point. If we can get it in and out without difficulty, that’s the point we need.
- We remove it and let it temper. To fill them later, we will need them to be at least warm, so as not to get burned in the process.
- And while the potatoes are cooking we are going to prepare the filling.
- Chop the onion, garlic, tomato and pepper in “brunoise”. In a wide frying pan, with a little extra virgin olive oil, we start by sautéing the pepper. Then we continue with the onion, garlic and finally the tomato. Add the white wine and let it reduce by half. Salt to taste and cook over medium heat for 20 minutes.
- We crumble the cooked fish, taking care that it does not have skin or bones. Add it to the sauce and mix well. We cook everything together for a couple of minutes.
- With the potatoes already at a “manageable” temperature. We cut lengthwise, removing a “cap” on top. We empty the inside with a spoon, leaving an inner thickness of at least half a centimeter.
- We preheat the oven, 5 minutes at 180º C.
- Add the filling to the top, surpassing the top of the potato. We place the potatoes in the oven tray, so that they are stable. If not, a trick is to cut them a little at the base and they will stay firm.
- Bake 10/12 minutes at 180º C. Carefully remove and place them on a plate to serve on the table.
- As an accompaniment, I used a mix of arugula and lamb’s lettuce, in addition to some cherry tomatoes cut in halves. Season to taste and add potatoes to the platter. Here everyone can create their personalized salad, although I recommend that it is not overloaded with ingredients.
Some of you may be thinking of giving it a touch of cheese in the oven, and I understand that. Cheese gratin or a light béchamel sauce goes great with any stuffed potato or vegetable in the oven. In this case I did not want to add it since it is a quite healthy recipe, and the gratin cheese would put many extra calories on the plate, but at home, imagination to power.
A recipe in the line of other stuffed potatoes, which are all very simple, cheap and prepared with basic ingredients. If you do not have an oven, they could be done in the microwave, but here you would have to calculate the times well. In this case I recommend using medium-sized potatoes, so as not to last forever in the process of making them.
Cheer up with the different recipes with stuffed potatoes that we have on the blog, I assure you that you will find a lot of ideas to cook day by day at home and enjoy the weekly menu. You can see all the photos of the step by step of the recipe for fish stuffed potatoes in this album, do not miss any detail and it will be perfect.
Garzón Sauvignon Blanc 2015 – Bodega Garzón
- With this varietal, this Uruguayan winery contributes a nuance of persistence and minerality to its understanding of white wine. This 100% Sauvignon Blanc de Garzón white wine presents aromas, such as passion fruit, with a long, fresh and vibrant mouth.
- A straw yellow color wine with greenish reflections, its intense aromatic expression is an exceptional sum of vegetable and exotic fruit notes (passion fruit), memories of freshly cut grass and boxwood with a slight mineral touch. In the mouth it presents the typical sauvignon blanc, that fresh and clean elegance. It is a wine of high intensity, structured and persistent, round.
- With an alcoholic content of 12.5% vol, and a recommended tasting service at 10º-11º C. In short, a good and great wine.
- Ideal shell seafood – mussels, cockles, clams, oysters, etc. – and cooked seafood: prawns, prawns, shrimp, sea oxen, crab, etc. It also pairs with all kinds of fish, especially white fish, with fresh cheeses and Serrano ham. Also with sushi and pasta with delicate sauces. Be sure to try it on a special occasion.