Around 30–35 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
A comforting whiting, potato and root vegetable soup with a light, creamy broth.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen whiting fillet
From supplies
- Potatoes
- Root vegetables
- Onion
- Milk and water, or stock
- Herbs
- Salt and pepper
Method
- Dice the potatoes, root vegetables and onion into small, even pieces.
- Put in a saucepan with enough water or stock to just cover the vegetables. Simmer gently for 15–20 minutes, or until almost tender.
- Add a splash of milk if using it, then lay the defrosted whiting in the broth. Add more liquid if needed to keep the fish partly covered.
- Cover and simmer very gently for around 8–12 minutes, or longer if needed, until the fish is cooked through and the vegetables are soft. Avoid boiling hard, especially after adding milk.
- Break the fish into large flakes, checking for bones, and stir gently. Add herbs, season to taste and serve in bowls.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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