mediterranean fish casserole

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Cooking receipe to make mediterranean fish casserole under category Aga Recipes. You may find some video clips related to this receipe below.

mediterranean fish casserole

700g skinless firm white fish fillets such as cod haddock or halibut

2 tbsp olive oil

2 large garlic cloves peeled and finely chopped

2 red onions peeled and sliced

1/2 tsp paprika

1 large red pepper cored seeded and cut into strips

100ml dry white wine two

400g cans chopped tomatoes

15ml sundried tomato paste

salt and freshly ground black pepper

75g pitted black olives halved thyme sprigs to garnish

Cut the fish into 40mm pieces and place in a shallow 2 litre ovenproof dish; set aside.

Heat the oil in a shallow flameproof casserole on the boiling plate.

Stir in the garlic and onions cover and cook in the simmering ovenfor about 15 minutes.

Add the paprika and red pepper.

Cook stirring on the boiling platefor 1 minute.

Add the wine bring to the boil and let bubble to reduce by half.

Add the tomatoes sundried tomato paste and seasoning.

Bring to the boil and place uncovered on the floor of the roasting ovenfor 15 to 20 minutes until thick and pulpy.

Spoon the sauce over the fish and place on the grid shelf on the floor of the roasting ovenfor 10 to 15 minutes or until the fish is just firm and opaque. Scatter over the olives and garnish with thyme.

Serve with rice and or crusty bread.

This richly flavoured fish stew is surprisingly low in calories. Serve it with rice or crusty bread to mop up the tasty juices.

Serves 4

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