Spanish fish casserole
Create this flavour-packed Spanish casserole in no time at all with this tasty recipe. This is a great way to get your family eating more fish, too, as they'll love the fragrant sauce it's served in.
- 15 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Spanish fish casserole
- 2 tablespoon olive oil
- 2 baby fennel bulbs, cut into thin wedges
- 1 onion, thinly sliced
- 250 gram baby potatoes, cut into 5mm slices
- 1 red capsicum, seeded, sliced
- 1/2 cup dry sherry
- 400 gram canned crushed tomatoes
- 1 cup campbell’s real fish stock
- 1 orange, zest peeled into strips, juiced
- 4 x 125g pieces firm white boneless fish (john dory)
- 3/4 cup pitted green olives
- parsley leaves, to serve
- char-grilled crusty bread (see tips), to serve
Method
Spanish fish casserole
- 1Preheat oven to moderate, 180°C.
- 2In a large frying pan heat oil on medium. Saute fennel and onion 4-5 minutes until tender. Add potato and capsicum and cook 4-5 minutes, until onion is tender and vegetables are lightly coloured.
- 3Add sherry to pan to de-glaze. Simmer 1-2 minutes, until almost completely evaporated.
- 4Stir in tomatoes, stock, orange zest and juice. Bring to boil. Nestle fish pieces in pan and scatter with olives.
- 5Bake 12-15 minutes, until fish is cooked through. Sprinkle with parsley and serve with char-grilled bread.
Notes
To make crusty bread, brush 8 sourdough bread slices with 2 tablespoons of olive oil and char-grill 30 seconds each side.
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