Fish casserole

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 16
Servings 4
Time 45 minutes

Ingredients

  • 30
    ml
    olive oil
  • 1
    onion, sliced
  • 2
    garlic cloves, pressed
  • 1
    red pepper, seeded and sliced
  • 300
    g
    ripe tomatoes, skinned and quartered
  • 250
    g
    new potatoes, halved
  • 2
    ml
    cayenne pepper
  • 2
    ml
    turmeric
  • 500
    ml
    fish stock or water
  • 600
    g
    hake fillets, cubed
  • 200
    g
    black mussels on half shell
  • 6
    courgettes, thinly sliced
  • small baguette
  • 45
    ml
    sun-;dried tomato paste
  • 45
    ml
    finely grated Cheddar cheese
  • dill or fennel, to garnish
 

Method

15 minutes
 
Heat olive oil in large frying pan and cook onion until soft and slightly browned. Add garlic and red pepper and cook for three minutes. Add the tomatoes, potatoes, spices, stock and season. Bring to boil and simmer for 25 minutes until potatoes are tender. Transfer to a casserole. Add fish, mussels and courgettes. Slice baguette 1 cm thick and spread one side with sun-dried tomato paste. Overlap on top of fish and sprinkle with cheese. Bake at 180 °C for 15 minutes until bread is crisp and cheese melted. Garnish with dill or fennel.
 

Read more on: fish/seafood  |  bake  |  roast
 

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