“As a child, I sometimes heard about fishers who returned after a few days at sea without a catch. I thought those were terrible stories. Nobody wants empty seas - because of nature and our food, but also for our children, who may want to become fishers themselves.”
(Belgium)
Prep time
10 mins
Cooking Time
30 mins
Serves
4
Ingredients
20oz (600g) cooked MSC cod (or any MSC labelled white fish like pollock, hoki or haddock), or leftovers
20oz (600g) boiled potatoes
2 to 3 onions
11-13oz (350/400ml) milk
2oz (50g) butter
3 tablespoons plain flour
2 to 4 tablespoons white pepper
Sea salt
2-3oz (50 to 100ml) water and a little fish or vegetable stock is allowed
Chopped chives (optional)
(Tip: You can also "dress up" this dish by adding grated cheese at the end and putting it in the oven.)
Method
- Cut the fish and potatoes into very small pieces and finely chop the onions.
- Melt the butter in a large pot and fry the onions until translucent. Pour the water over them, and let it boil slightly until almost completely evaporated.
- Sprinkle with the flour and stir well. Add the milk while stirring and let it simmer for 5 minutes.
- Add the fish, mix well and let it boil for a while. Season with salt and lots of pepper.
- Add the potatoes as well, stir and let it all cook together into a thick mash. Taste. Add extra salt and pepper if necessary.
- Spoon it into a bowl and sprinkle with chives. Serve hot with dark rye bread and butter.
