Dinner parties during winter demand generous servings of comfort food. The following recipes are perfect to entertain your guests and fight the cold.
Marmitako is a Basque word that means “from the pot”. This is a simple yet delicious preparation consisting of fish, veggies, potatoes, fish broth, herbs, and spices.
At the grocery store, ask for a salmon filet with no skin so it’s easier to cut it in cubes. Since this is such an easy to eat dish, it’s perfect as a fish dish for children. These are the ingredients you need to make 4 servings:
Cut the salmon filets in cubes of the same size, finely chop the onion, pepper and garlic. Put a pot on the fire with oil, add the onion, pepper, garlic, and tomato and cook at slow heat for 10 minutes or until the veggies are poached. Add the sweet pepper and mix. Then, incorporate the potatoes cut in small dices, cook for four minutes, pour the broth in and let it cook for 20 minutes at medium heat. Next, add the salmon cubes and cook for 4 more minutes. Add salt to taste, sprinkle with parsley and serve.
This cauliflower soup is tasty, creamy and easy to make but, even better, even though it helps fight the harsh cold, it’s also rather light. This is also incredibly easy to eat since it’s a cream-like soup, and you can make it in a pressure cooker in a matter of minutes.
The ingredients are pretty simple: leaks, potatoes, milk and butter, but the end result is still delicious with a very pleasant texture, half cream and half soup, with a very French touch. The following ingredients make for 4 servings:
This recipe is quick and simple and you can get started by washing the leaks, removing the stems and cutting them in slices but not too thick. Once in the pot, add butter and cook for 5 minutes. In the meantime, peel the potatoes and cut them in slices. Add them to the pot with the flour and chopped parsley. Cook for a few more minutes and add the milk and water. Salt to taste and add pepper, put the lid on the pot and cook for 13 minutes at high pressure. Once the time has passed, let the pot release the vapor and allow the soup to cool slightly before serving topped with a bit of chopped parsley and freshly ground pepper.