Fish Casserole
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.
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
Lemon and parsley couscous
- 160 g couscous
- 1/2 lemon zest and juice
- 1 handful fresh parsley
Instructions
- 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 lemon’s 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 don’t want to overcook your fish.
- Sprinkle the casserole with fresh parsley, serve with couscous and enjoy!
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