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Mashed potatoes with endive and white fish, and hot sauce Adjika

Mashed Potatoes with White Fish (Stamppot)

Ella Dereza
This creamy mashed potatoes with endive and white fish is a great idea for a healthy dinner or lunch. A delicious recipe for the whole family.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Dutch
Servings 4 portions
Calories 455 kcal

Equipment

  • 1 saucepan
  • 1 frying pan

Ingredients
  

  • 2,2 lb potatoes 1 kg
  • 1 medium onion
  • 1,1 lb tomatoes 500 g
  • 3-4 Tbsp olive oil
  • 4 pieces of pangasius fillet fresh or frozen
  • 1/2 tsp each dry oregano & dry thyme
  • 1/4 tsp each garlic powder & onion powder
  • 3/4 cup plant-based milk or cow's milk
  • 7 oz finely chopped fresh endive 200 g
  • Salt & pepper to taste

Instructions
 

  • Peel the potatoes, cut them into equal pieces, and cook for 20 minutes, or until soft.
  • Meanwhile, cut the onion into wide rings. Cut the tops off the tomatoes and cut them into quarters. Optionally, you can peel the tomatoes. Please see the notes below for tips on how to do it.
  • Heat the oil in a large skillet over medium heat. Sauté the onion with tomato for 10 minutes until golden brown. Add the pangasius fillet (spiced with dry herbs, garlic, and onion powder), and fry with the lid on for a further 7-8 minutes until cooked through. Add some water if needed. Turn halfway through.
  • Drain the potatoes and mash them with a potato masher. Mix the milk with the potatoes to form a smooth puree. Place the pan on low heat and mix in the endive in parts. Keep stirring until the endive has shrunk slightly. Season with salt and pepper.
  • Serve in dip plates. Enjoy!

Notes

  1. Use less oil if you keep an eye on weight maintenance. I usually use 2 Tbsp of avocado oil.
  2. You can defrost fish before cooking. 
  3. When you drain the potatoes, leave some liquid. You may need to add it to the potato or fish.
  4. You can peel the tomatoes if you don't like the cooked tomato skin on your plate, like me :) For me, the easiest way is to make cross cuts on the bottom of each tomato with a very sharp knife. Pour the boiling water over the tomatoes for a few seconds. And easily remove the skin from them. 
  5. Serve the Stamppot with my Special Hot Sauce Adjika.

Nutrition

Calories: 455kcal
Keyword fish, gluten-free, healthy, pescatarian
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