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  • Fish Casserole

    1 vote
    Fish Casserole
    Prep: 10 min Cook: 30 min Servings: 4
    by Peter Brown
    100 recipes
    >
    I found this recipe on Ia Africa by H Geyser, Tried it as it originated from the fishing village of my birth, Hout Bay on the Cape Peninsula . Very tasty and warming

    Ingredients

    • 1kg filleted White fish cut into chunks
    • 1 small red and 1 small yellow pepper sliced into strips
    • 2 cloves of garlic finely chopped
    • 4 ripe yet firm plum tomatoes roughly chopped
    • 1 leek finely sliced
    • 2 spring onions finely chopped
    • A sprig of fresh sage and thyme, finely chopped
    • 3 bay leaves
    • 130ml white wine
    • 1 cube of vegetable stock
    • A light sprinkling of paprika
    • 2 tablespoon butter
    • Juice of ½ lemon
    • 150ml crème fraiche
    • Salt and coarsely ground black pepper

    Directions

    1. In a saucepan melt the butter and add bay leaf, sage, thyme, garlic, spring onion, peppers and leek.
    2. Simmer until soft, then add the chopped tomatoes.
    3. Add the wine, cover and simmer on low heat for 10 minutes.
    4. Add the vegetable stock and crème fraiche, warm through then add the fish chunks.
    5. Cover and simmer for about 10 minutes, depending on the size and thickness of the fish. Be careful not to overcook.
    6. When the fish is cooked (not falling apart, but has gone opaque) add pepper, salt and lemon juice to taste.
    7. Serve with mashed potatoes, baby potatoes or, my favourite, basmati rice.
    8. Footnote: If you enjoy food with a little kick you can add a chopped chili or two.

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