Recipe of the week: Prawn and Haddock Casserole
Delicious and so easy to make, try this nutritious winter recipe
Serves 4
Ingredients
- 450g skinless haddock fillets (smoked or unsmoked)
- 450g potatoes
- 225g raw prawns, shelled and deveined
- 225g broccoli florets
- 200g can sweetcorn, drained
- 6 salad onions
- 300mls fish stock
- 300mls milk
- Cayenne or black pepper
- 1 bay leaf
- Fresh dill or parsley to garnish
Method
- Wash and slice the salad onions. Peel and dice the potatoes.
- Place onions and potatoes together in a large saucepan with the fish stock, milk and bay leaf.
- Heat the contents until just coming to the boil, then, lower the heat and allow the liquid to simmer for 10 minutes.
- Slice the broccoli florets into smaller (but still recognisable!) chunks and add them to the saucepan.
- Cut the haddock fillets into fairly big chunks-not so big that they need to be cut up when cooked, but not so small the fish just ‘dissolves’ into the casserole.
Add the fish chunks, raw prawns and drained sweetcorn to the pan. - For seasoning at this stage, add a few twists of freshly ground black pepper, or a couple of pinches of cayenne pepper.
- Place a lid on the pan and simmer gently for about five minutes. The fish should be cooked through but retain a firm texture; take care not to overcook. Before the casserole is served, remove the bay leaf.
- Serve with buttered broad beans and crusty bread. Delicious!
Alternatives to add to your casserole
- New potatoes
- Shredded cabbage
- Other types of fish, including cod, gurnard, dogfish, monkfish grayling, grouper or pollack
