Fish Casserole

Fish Casserole

  • Prepare: 10M
  • Cook: 30M
Fish Casserole

Fish Casserole

Ingredients

  • 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
  • Time
  • Prepare: 10M
  • Cook: 30M

Found on

Description

This colourful autumn fish casserole is so simple and quick to cook! Its great for a mid-week dinner and is packed full of goodness and delicious flavours.

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!
  • Serves: 2 people
  • Prepare: PT10M
  • Cook Time: PT30M
globescoffers.com

globescoffers.com

55 1
Title:

Fish Casserole Recipe - Globe Scoffers

Descrition:

This colourful autumn fish casserole is so simple and quick to cook! It's great for a mid-week dinner and is packed full of goodness and delicious flavours.

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

The first person this recipe

globescoffers.com

globescoffers.com

55 1

Found on globescoffers.com

Globe Scoffers

Fish Casserole Recipe - Globe Scoffers

This colourful autumn fish casserole is so simple and quick to cook! It's great for a mid-week dinner and is packed full of goodness and delicious flavours.