Fish Casserole

• Meat

  • 30 g Chorizo

• Seafood

  • 500 ml Fish stock
  • 3 Haddock fillets sliced into chunks
  • 160 g King prawns

• Produce

  • 10 Baby tomatoes
  • 160 g Chickpeas, canned
  • 1 Courgette
  • 1 Lemon
  • 1/2 Lemon, zest and juice
  • 1/2 Onion
  • 1 handful Parsley, fresh
  • 200 g Tinned tomatoes

• Canned Goods

  • 1 tsp Tomato puree

• Condiments

  • 1 tsp Garlic paste

• Pasta & Grains

  • 160 g Couscous

• Baking & Spices

  • 1 tsp Paprika
  • 1 pinch Saffron
  • 1 Salt and pepper

Found on globescoffers.com

Description

Ingredients

• 3 haddock fillets sliced into chunks
• 160 g king prawns
• 1/2 onion sliced
• 1 tsp garlic paste
• 1 courgette sliced in to semi-circles
• 30 g chorizo cubed
• 1 tsp paprika
• 1 tsp tomato puree
• 200 g tinned tomatoes
• 1 pinch saffron
• 500 ml fish stock
• 10 baby tomatoes
• 1 lemon
• 160 g canned chickpeas
• salt and pepper
• 160 g couscous
• 1/2 lemon zest and juice
• 1 handful fresh parsley

Directions

• Chop up the haddock fillets and season with pepper, then drizzle with half of lemon juice. Set aside.
• Add a little oil to the pan and add the onions, cook until they are soft. Add the garlic and cook for 1-2 minutes.
• Add the courgette and chorizo and cook for about 2-3 minutes. Add the paprika and tomato puree then give it a good stir so everything in your pan is covered. Add the tinned tomatoes and stir.
• Add the saffron to your fish stock and give a good stir so the saffron can infuse the stock. Then add to the pan and bring to the boil.
• Turn down the heat and add your baby tomatoes, then cover and simmer for 20 minutes.
• Add your tinned chickpeas and stir in to the casserole. Heat through for about 4 minutes.
• While your casserole is simmering prepare your couscous to the instructions on the packet. Once it is ready grate half a lemons zest and squeeze juice along with a handful of fresh parsley. Give it a good stir.
• Add your haddock and prawns to the pan and cover thoroughly in the sauce. They should cook though in a few minutes, keep an eye on them as you dont want to overcook your fish.
• Sprinkle the casserole with fresh parsley, serve with couscous and enjoy!