Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 large waxy potatoes (150 g each)
  • 4 cod or hake fillets
  • 100 g sun-dried tomatoes
  • ½ onion
  • 1 clove of garlic
  • 300 ml fish stock
  • ½ bunch of chives
  • 2 limes
  • 3 tbsp olive oil
  • Salt and pepper (seasoning)
  • Toothpicks
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Preparation time: 10 MIN Cooking time: 30 MIN
  • Peel the potatoes and cut them into small 5 mm cubes.
  • Peel and chop the onion and garlic and fry in 2 tbsp olive oil.
  • Add the potato cubes and moisten them with the fish stock. Fry the potato cubes until they have absorbed all the moisture. Season with salt and pepper.
  • Chop the sun-dried tomatoes. Add them to the potatoes, together with the finely chopped chives. The potato risotto is ready.
  • Fry the fillets in 1 tablespoon of olive oil and season with salt and pepper.
  • Divide the potato risotto between 4 plates. Lay the skate on top and sprinkle with lime juice. Grate the zest of 1 lime and sprinkle it over the fish.

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