Fish Casserole

I came up with this pearl quite recently but have to say I’m quite excited about the flavour sensation. I used cod fillet, but it would definitely work with pretty much any kind of fish – even smoked, and also squid and some shellfish.

You will need:

  • 25g butter
  • 1 large onion, chopped
  • chorizo, cubed or a couple of rashers of bacon, cut into strips
  • small swede, cut into small cubes
  • 2 medium potatoes, cut into small cubes
  • 1 carrot, cut into cubes
  • 2 sizable cod fillets
  • 1.5 pints vegetable stock
  • 200ml creme fraiche
  • 1 leek, chopped
  • 1 green chili, finely chopped (optional)

How to do it…

Heat the butter in a pan and fry the onion until softened. (You may need to add a dash of olive oil to prevent the butter from burning?) Season. When the onion has some colour, add the chorizo and keep stirring over a low heat until cooked.

Next add the swede, potatoes and the carrot and keep cooking for about 10 minutes so that all the flavours develop. Stir often as required. Meanwhile, getthe fish ready: peel off the skin if it’s still on, and then cut into chunks.
Add the stock (and chili if you’re using it) to the vegetables and stir well. Bring to the boil and simmer until the potatoes  are  tender. Now add the fish and leek to the pan and season again. Give it around 5 minutes on the simmer, and then add the creme fraiche – turn off the heat and gently stir in for a couple of minutes.

Serve with a hearty slice of soda bread.


If there’s any left, blend it down into a soup for tomorrow’s lunch, adding more stock if required.


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