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Smoked Fish Casserole

225 g Each smoked haddock and cod fillets; cut into chunks
4 tb Plain white flour
Salt and pepper
7 tb Olive oil
1 Onion; finely chopped
6 Garlic cloves; crushed
3 Potatoes; cubed
1 185 gram can red pimentos; cut into strips
4 Ripe tomatoes; skinned and roughly chopped
2 tb White wine vinegar
750 ml Dry white wine
750 ml Fish stock or water
3 Bay leaves
2 Hard-boiled eggs; sliced, to garnish


Toss the fish in seasoned flour. Heat 4tbsp of the oil in a frying pan and fry the fish for 10 minutes, until pale. Set aside.

Add the remaining oil to the pan, and fry the onion and garlic until soft. Increase the heat and add the potato cubes and two-thirds of the pimento strips; fry for 5 minutes. Tip into a flameproof casserole.

Add the tomatoes to the frying pan, then add the vinegar, wine, stock, bay leaves and salt and pepper to taste. Bring to the boil, then pour over the potatoes. Cover and simmer for 30 minutes or until tender.

Add the fish and simmer for a further 20 minutes or until the fish is tender and the potatoes are soft. Season to taste and garnish with the reserved pimento strips and egg.

Serve in shallow soup plates, with wholegrain rolls and a crisp green salad, dressed with fresh parsley.


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