Fish casserole

Ideas
4 servings Prep: 45 mins, Cooking: 15 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

30.00 ml fresh chillies — 573
1.00 onion — sliced
2.00 garlic — cloves, pressed
1.00 red pepper — very finely chopped
300.00 g tomatoes — peeled, quartered
250.00 g potatoes — halved
2.00 ml cayenne pepper
2.00 ml turmeric
500.00 ml stock — fish or water
600.00 g hake — fillet, cubed
200.00 g mussels — on half shells
6.00 courgettes — thinly sliced
baguette
45.00 ml sun-dried tomatoes — paste
45.00 ml cheddar cheese — finely grated
fresh dill — or fennel, to garnish
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Method:

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.



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