Fish and Vegetable Casserole

By

View complete recipe

  • 6
  • Easy
  • 40 mins
  • 180 mins
  • Average budget

Ingredients

  • For the fish:
  • 14 oz salmon
  • 14 oz halibut (or other white fish)
  • 8 oz haddock
  • For the vegetables:
  • 1 lb potato
  • 4 carrots
  • 2 leeks
  • 2 fennel bulbs
  • 3 yellow turnips
  • 4 stalks of celery
  • a handful of snap beans
  • 1 onion
  • 2 cloves of garlic
  • 4 bay leaves
  • For the sauce:
  • 3 tablespoons fish stock
  • 2 1/2 cups of white wine
  • 1 2/3 of cream
  • 1 pinch of curry

Preparation

Step 1

Preheat oven to at 350 ° F
For the fish: Cut fish into small pieces about 2 inches.

Step 2

For the vegetables: Peel and slice all vegetables: potatoes, carrots, leeks, fennel bulbs, turnips, celery, beans, onion. Cut the garlic in 2.

Step 3

For the sauce: Mix white wine, cream, fish stock and curry.

Step 4

Grease an oven proof dish, add layer of potatoes, then vegetables, then fish. Repeat the operation making sure to finish with a layer of potatoes. Place bay leaves within the casserole. Pour the sauce over the casserole and close the pot with the lid or foil. Put the pan in the preheated oven and let cook for 3 hours. Serve with a green salad.

View complete recipe

You'll also love

You'll also love