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SEAFOOD
RECIPE: Chunky Fish Casserole
1/4-cup butter
2-large onions, peeled and sliced into rings
1-red bell pepper, diced
1-lb potatoes, peeled and 3/4" diced
1-lb zucchini, cut into 1/2" slices, skin on
2-tbsp all-purpose flour
1-tbsp paprika
2-tsp vegetable oil
1 1/4-cup white wine
2/3-cup fish stock
1-14oz can chopped tomatoes
2-tbsp freshly chopped basil
Salt and freshly ground black pepper to taste
1-lb firm white fish fillet, skinned and cut into 1" cubes
Freshly cooked rice (6 servings)
Melt the butter in a large saucepan
Add the onions and pepper, and cook for 5 minutes or until softened
Add the raw diced potatoes and zucchini; cook for 2-3 minutes
Sprinkle in the flour, paprika, and vegetable oil and cook stirring for 1 minute
Pour in 2/3-cup wine, all the stock, and chopped tomatoes; bring to a boil
Add the basil and season with salt and pepper to taste
Cover and simmer for 15 minutes
Add the fish and remaining wine
Simmer gently for 5-7 minutes or until fish and vegetables are tender
Serve immediately with cooked rice
Serves 6
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