Stockfish and potato soup
Instructions
Place in baking pan stockfish chopped, chopped potatoes, chopped onion, tomato, olive oil, a sprinkling of oregano 1/2 l of water.
Add salt and cook for 15 minutes.
Put in hot oven at 250 for 5 minutes.
Serve with parsley and Croutons.
Ingredients and dosing for 4 persons
- 800 g of stockfish already wet
- 500 g of potatoes
- 250 g of cherry tomatoes
- 1 onion
- Oregano
- Salt
- Chopped parsley
- 20 cl of olive oil