Milk and fish are not normally two ingredients I would put together. The other day I was going to make a fish stew but I didn’t have enough stock to make the stew. Therefore I decided I would add milk to the stew to top up the missing stock. It made the meal smooth and creamy. The stew was very tasty and it was one my little family enjoyed too.
There are lots of alternative milks to choose from in the shops nowadays. Personally I prefer an oat milk by a brand called Oatly. (The blog is not an advert for them I just enjoy their product). Normally I pick this brand because it has no chemical nasties in it. I cannot see the point in adding to a product that doesn’t need any extra help. For this recipe you can use any type of milk you enjoy, but I highly recommend using the organic oat milk by Oatly. It made this meal so tasty and easy to eat.
What milk/milks do you normally buy? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Large saucepan
- Stirring spoon or spatula
- Fish x 500g (Cod or haddock)
- Leek x 1
- Garlic x 1 – 2
- Potatoes x 800g – 1kg
- Butternut squash x 1 small
- Carrots x 2
- Milk (of your choice) x 500mls
- Chicken stock x 500mls
- Dried mixed herbs x 1 tsp
- Spinach x 2 large handfuls
- Slice the top and tail from the leek and discard them.
- Now slice the leek thinly and set aside.
- Next peel the garlic and slice it.
- Peel the skin from the butternut squash and cut it into 1 centimetre pieces.
- Next peel the carrots and slice them in 1/2 centimetre rounds.
- Now peel the potatoes and cut them into 2 centimetre pieces.
- Slice the fish into 1 inch pieces.
- Finally slice the spinach and set all these ingredients aside.
- Put the large saucepan onto a high heat and add oil to the base of the pan.
- When the pan is hot, add the leek to the pan and fry until they start to soften and become clear.
- Next add in the garlic and fry for a further two minutes or so.
- If the garlic starts to burn, turn the heat down and add a little water to the base.
- Now add in the butternut squash and carrots and fry for another few minutes.
- Pour in the stock and milk and bring these to the boil.
- Once the stew is boiling, add in the potatoes.
- Bring the potatoes to the boil and then turn the heat down.
- Sprinkle over the dried mixed herbs and the salt and pepper to your taste.
- Leave the stew to simmer on a medium heat for about 10 – 15 minutes.
- After 10 minutes check, and if the potatoes fall off, the stew is done, if not leave for 5 more minutes.
- At this point, add in the fish and leave to cook for 5 minutes.
- When the fish flesh starts to flake away from itself it’s cooked.
- Take a piece from the stew and check by using a fork to pull it apart.
- Don’t leave it in as the fish can taste rubbery if cooked for too long.
- Lastly, add in the spinach and let it wilt down.
- Once the spinach has wilted in the pan, serve and enjoy.
Milky Fish Stew was a big hit in our house. We all thoroughly enjoyed this meal and there was enough left for leftovers for me the next day too. For me leftovers are a bonus as I don’t have to think about what to eat for lunch. All of the ingredients in this dish are freezable too. So you could make double and freeze it. It’s a great meal that will feed the whole family. However you decide to eat this meal, as always, please enjoy. Thank you xxx