Scrumptious Fish Casserole in 40 minutes or so...

Member Joined: Dec 21, 2004 Posts: 41 Location: Cornwall

I'd had a good day out in the boat and came home with some nice white fish - pollack, gurnard and whiting. I fillited the fish and was about to put it in the freezer when She Who Must Be Obeyed suggested we had some of it for supper. We made this up between us and it was absoultely scrumptious. It's now a favourite, but you need big appetites.................

In a flameproof casserole fry a quartered onion and a crushed clove of garlic in a good glug of olive oil for 5 or 6 minutes. Then add good pinch of fennel seeds, a quartered red pepper, (not the hot sort the big juicy sort), a can of chopped tomatoes a good glug of fish stock and a good glug of white wine, add freshly ground salt and pepper and bring to a gentle simmer. Then place 1lb of chunky white fish pieces on top of everything and gently press the chunks down into the liquid, (a mixture of different fish is ideal for this, but only white fish would work, mackerel for instance would not work at all here). Sprinkle the lot with a little grated nutmeg, put a lid on the casserole and put it in the middle of an oven preheated to 200C, 400F Gas Mk 6 for 30 minutes. Take the casserole to the table and serve into piping hot plates/bowls with lots of crusty bread to mop up the juices.

Just lately we've taken to bunging in a few king prawns and/or scallops about 2 or 3 minutes before taking the casserole to the table.

Bon appetit ..............

Posted: Fri Dec 31, 2004 6:47 pm

Can I come to your house for tea fella?

Gurnard is a particularly nice fish in a chowder my freind and bodes well with the garlic and fennel no doubt.Try the same dish with the addition of a few conger steaks too,conger cooks fabulously in a casserole and really makes for a hearty meal,a nice white wine or some fine bottled ale to compliment the gastronomic delight.Give our regards to She that must be obeyed and we'll all be round for a nosh up soon.. 8)

Member Joined: Dec 21, 2004 Posts: 41 Location: Cornwall

Hi,

Thanks for the conger tip, and we'd be glad to see you any time. I get quite a few conger coming up in my lobster pots because they inhabit the same ground as the lobsters and we have bunged them in the dish from time to time. When the conger come up in the parlour pots, (the pots with opening ends), they're easy because you can just tip them out, but when they come up in the inkwell pots, (the pots where the catch is taken out through the top throat), they're a swine to get out. You have to put your hand in the pot and get your hand under the conger half way down its body and try to pull it out through the throat of the pot doubled up. As you can imagine they don't take too kindly to this, and I've had more conger bites than I care to remember trying to get them out of my inkwell pots. My revenge is cooking the little b*****s though. Trouble is that conger smash the lobsters up if they end up in the same pot, so whilst they're good eating they're not a welcome sight coming up in a lobster pot.

Cheers, and tight lines for 2005.........


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