Fish and Spinach Puree

Fish and Spinach Puree



  • 1 large potato, peeled and diced
  • Scant tablespoon of butter
  • 200g firm white fish fillet
  • 1/2 a small leek, white part only, sliced
  • 60g of baby spinach leaves
  • 500ml of The Stock Merchant Vegetable Stock
  • Small handful of cheddar cheese, optional


  1. Heat the butter in a saucepan over low to medium heat. Add the potato and leek and sauté gently for about four minutes.
  2. Add the stock and bring to the boil, reduce the heat and simmer, covered for about seven minutes, or until the potato is tender.
  3. Add the fish and cook gently for a few minutes, until cooked through. Add the spinach and allow to wilt.
  4. Add cheese, if using and blend until smooth.

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