Today’s recipe for a super comfort food: pumpkin cream with fish bites.
Healthy, tasty, and delicious, the pumpkin cream often saves me from ‘what do I prepare for dinner?’ because it’s one of those dishes that my family loves, and with the fish bites on top, it’s a real delicacy.
Very easy to prepare, and with few and simple ingredients, the pumpkin soup is that evening cuddle we like to find on the table after a hard day’s work, a warm and comforting one-dish meal.
The sweet taste of the pumpkin, with the potatoes, pairs perfectly with the saltiness of the fish. I used perch, but it can be replaced with monkfish or cod. Additionally, we can make crispy croutons of semi-wholemeal bread to complete our dish, perhaps making it at home.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 426.78 (Kcal)
- Carbohydrates 32.09 (g) of which sugars 6.25 (g)
- Proteins 27.15 (g)
- Fat 21.59 (g) of which saturated 3.39 (g)of which unsaturated 17.09 (g)
- Fibers 2.80 (g)
- Sodium 877.53 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the pumpkin and potato cream with fish bites
- 0.5 oz shallot
- 2 cups pumpkin (cleaned)
- 0.75 cups potatoes (peeled)
- 0.8 cups water (or vegetable broth)
- 0.5 lbs Perch fish
- 1 tbsp olive oil
- to taste salt
- 1 sprig rosemary
Tools
- 1 Saucepan
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Immersion Blender
Let’s prepare the pumpkin cream with fish together
Peel the pumpkin and potatoes and cut them into chunks. Peel the shallot and cut it into pieces too. You can cut everything irregularly but try not to make the pieces too large to have shorter cooking times.
In a nonstick saucepan, pour two-thirds of the indicated oil, add the shallot and the rosemary sprig, then let it heat slightly. Then add the pumpkin and potatoes cut into pieces first, add salt, lower the flame to the minimum, and let cook for five to six minutes covered with the lid.
Then slightly raise the flame and add water or broth, and complete the cooking of the pumpkin, being careful not to let it dry out too much.
Meanwhile, as the pumpkin cooks, take the perch fillet and cut it into cubes of about 0.4 inches on each side. In a nonstick pan, pour the remaining olive oil and let it heat, then add the diced fish and let it brown well on all sides, lightly salt and set aside.
When the pumpkin and potatoes are cooked and will flake when touched, we can blend them with an immersion blender, if necessary we can add a splash of water or broth.
Place the pumpkin and potato cream in two deep dishes, place on top, in the center, a portion of diced fish and a drizzle of oil. If desired, you can add some fresh thyme leaves or chopped parsley. Now enjoy our pumpkin and potato cream with fish bites, but first take a photo of your dish and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know what type of fish you used.
Una Riccia recommends
To make this dish complete, you can add croutons simply by cutting bread into cubes and toasting it in a pan or oven. For those who don’t like fish, it’s possible to finish this recipe with crispy prosciutto, chicken breast, or crispy chickpeas in an air fryer.
