Best 3 Claypot Fish And Potatoes Recipes

Indulge in the tantalizing flavors of Claypot Fish and Potatoes, a culinary masterpiece that harmoniously blends the delicate taste of fish with the earthy goodness of potatoes. This classic dish, often found in traditional Chinese restaurants, is a symphony of textures and flavors that will leave you craving for more.

The star of this dish is the tender fish, usually a flaky white fish like cod or tilapia, which is gently steamed in a savory broth infused with ginger, garlic, and scallions. The potatoes, cut into bite-sized chunks, soak up the flavorful broth, becoming soft and fluffy while maintaining a slight bite.

But that's not all! Claypot Fish and Potatoes is often accompanied by an array of other ingredients that add depth and complexity to the dish. You might find juicy tomatoes, crisp bell peppers, and earthy mushrooms swimming in the broth, each contributing its unique flavor profile.

The magic of this dish lies in its simplicity. The few carefully chosen ingredients are allowed to shine, creating a harmonious balance of flavors that is both comforting and satisfying. So, gather your ingredients, fire up your stove, and embark on a culinary journey to savor the delights of Claypot Fish and Potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

FISH AND POTATO STEW

Fish and Potato Stew image

A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.

Provided by James

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

2 medium potatoes, peeled and coarsely chopped
4 tablespoons olive oil
1 medium onion, sliced
½ cup pitted black olives
3 cloves garlic, finely chopped
1 (14.5 ounce) can Italian plum tomatoes, chopped
½ cup white wine
½ cup fish stock
2 tablespoons tomato paste
salt and freshly ground black pepper to taste
1 ¼ pounds whitefish fillets, skinned and deboned

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 19.7 g, Cholesterol 56.9 mg, Fat 16.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 2.3 g, Sodium 360.2 mg, Sugar 3.8 g

FISH AND POTATO CASSEROLE

Fish and Potato Casserole image

Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.

Provided by Gary Doolin

Categories Main Dish Recipes Casserole Recipes Seafood

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

3 large potatoes, peeled
½ cup salted butter
3 tablespoons all-purpose flour
¾ cup fish stock
¾ cup milk
½ (12 ounce) package shredded Cheddar cheese, divided
½ large onion, sliced
¼ teaspoon freshly grated nutmeg
ground black pepper to taste
4 (4 ounce) fillets white fish
1 (14.75 ounce) can salmon, drained and flaked
3 cloves garlic, chopped
6 cups fresh spinach leaves
½ (12 ounce) package grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 582.7 calories, Carbohydrate 30.8 g, Cholesterol 129.8 mg, Fat 32.5 g, Fiber 3.8 g, Protein 41.5 g, SaturatedFat 17.1 g, Sodium 858.5 mg, Sugar 3 g

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC

Baked Fish and Potatoes with Rosemary and Garlic image

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Provided by Marcella Hazan

Categories Fish Garlic Herb Potato Bake Rosemary Healthy

Yield For 4 persons

Number Of Ingredients 9

Ingredients

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

1. Turn on the oven to 400°F.
2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

Tips:

Choose the right fish: Firm-fleshed fish like cod, salmon, or tilapia work best in this recipe. They can withstand the heat of the claypot without overcooking.
Use fresh vegetables: Fresh vegetables will give your dish the best flavor and texture. If you don't have fresh vegetables on hand, you can use frozen vegetables in a pinch.
Don't overcrowd the claypot: Make sure to leave enough space between the fish and vegetables so that they can cook evenly.
Use a good quality claypot: A good quality claypot will distribute heat evenly and help to cook the food perfectly.
Be patient: Claypot cooking takes time. Don't rush the process, or you'll end up with overcooked fish and vegetables.

Conclusion:

Claypot fish and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of patience, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a new and exciting way to cook fish, give claypot fish and potatoes a try. You won't be disappointed!