Spanish Fish Casserole
This Spanish Fish Casserole calls for the following ingredients:
1kg leatherjacket fillets, skinned, cut into bite-sizes
7 Tablespoons olive oil
6 cloves garlic, crushed
125g red pimientos, drained and cut into strips
2 Tablespoons wine vinegar
2/3 cup dry white wine
3 bay leaves
4 level Tablespoons flour
Salt, ground black pepper
1 onion, peeled & chopped
3 medium potatoes, peeled and cut into 2.5cm cubes
4 ripe tomatoes, skinned and roughly chopped
2/3 cup fish stock or water
2 hard-boiled eggs, sliced
Season the flour with salt and pepper and coat the fish in it.
Heat 4 Tablespoons of the olive oil in a large, heavy-based frying pan.
Add the fish and fry for about 5 minutes, turning frequently until the flesh turns white.
Remove fish and set aside on a plate.
Heat the remaining 3 tablespoons of oil in the pan, add the onion and garlic and fry gently for about 5 minutes until softened.
Increase the heat, add the cubes of potato and about 2/3 of the pimiento strips and fry for a further 5 minutes, tossing the potatoes until they are lightly coloured on all sides.
Transfer the contents of the pan to an earthenware baking dish or a casserole dish.
Add the tomatoes to the frying pan and stir well, then add the vinegar, wine, stock, bay leaves and salt and pepper to taste.
Bring slowly to the boil, stirring, then pour the mixture over the potatoes.
Cover and cook in the pre-heated oven for 30 minutes or until the potatoes are just tender.
Remove the casserole from theo ven and add the fish, stirring it in gently.
cover again and cook for a further 20 minutes until the fish is tender and the potatoes are really soft.
Taste and adjust the seasoning of the sauce before serving, garnished with the remaining pimiento strips and the quartered or sliced hard-boiled egg.
Serve in shallow soup plates with a typical spanish salad of various types of lettuce, sliced raw onion, tossed in an olive oil and wine vinegar dressing. You can also add some feta chees and olives to the salad if desired.
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