Comfort meets carbs meets fresh meets creamy = honey child, yes.
It might not be the sexiest looking meal, but the physical reaction your body will have once this makes contact with your mouth is that one emoji with the brain exploding.
And guess where the inspiration comes from. The Nightingale! Remember the part (this isn’t a spoiler) where Vianne is cooking potatoes and onions in a skillet and German dude catches a fish and brings it to her? Well I took the mental imagery of the potatoes crackling in the skillet, the aroma of the thinly sliced white onions, and the freshest of fish frying alongside it – and I made you this! Except I added half and half because quarantine.
Let’s peep it.
The good thing about this meal is if you have frozen fish, it’s works brilliantly. If you have some fresh fish you need to use up, here ya go, son. It’s a good mix of pantry meets fresh.
Also, you don’t have to use half and half. Cream or milk is just faaaahn.
So cut up the potatoes and get them into a skillet. You’ll need a few good glugs of oil, so that the starches don’t immediately stick. And listen, the potatoes take a good while to cook, so let’s stay patient and get this done with ease. (I’m telling myself this, not you. but also you. i mean what else do have going on right now?)
The potatoes will sear about five minutes. Get them crispy here and there, then add 1/2 a large white onion – thinly sliced. Let the onions cook and soften and wilt into the potatoes, beginning to brown and smelling like the most wonderful thing you could imagine. Close your eyes and visualize happiness ahead. Do that. Breathe deeply and smell the food. (telling myself this, not you. but also you.)
Then add a full cup of half and half, plus a cup of chicken stock! (I left this out of the photo, and then ended up needing it. You can sub water if you want to save your stock for something else. But the stock will give better flavor! bye.)
Turn the heat down just at tad and simmer this on a medium low, lid on, for 10 minutes. The potatoes are GETTING soft, but we’re not quite there yet.
After ten, wilt the spinach in batches over the next five minutes. Theeeeeennnnnn…..
Nestle your fish right in. Give the tops a good sprinkle of salt and peppah, slap the lid back on, and simmer 8 more minutes. If you need to go a hair longer, totally fine. Just get the fish flaky, and make sure the potatoes are tender, and you’re good to go!
ALSO, you’ve been seasoning with salt along the way. Can’t forget that.
And here we are! Give the whole thing a massive spritz of lemon and a healthy scattering of fresh parsley. Maybe a parmesan dusting? Oh yeah, girl. Yeah.
It’s all so comforting. Exactly what we need right now. But without sacrificing the nutrition, which is also what we need right now. I’m trying not to cry right now. Which is also what we need right now.
Creamy, flaky fish over a bed of delicious hugs. (<– yeah that made more sense in my head.)
In your face, QUARANTINE.