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
scroll for more
Fish Casserole
Time: 10 minutes prep, 30 minutes cook
Servings: 4
Directions
- In a saucepan melt the butter and add bay leaf, sage, thyme, garlic, spring onion, peppers and leek.
- Simmer until soft, then add the chopped tomatoes.
- Add the wine, cover and simmer on low heat for 10 minutes.
- Add the vegetable stock and crème fraiche, warm through then add the fish chunks.
- Cover and simmer for about 10 minutes, depending on the size and thickness of the fish. Be careful not to overcook.
- When the fish is cooked (not falling apart, but has gone opaque) add pepper, salt and lemon juice to taste.
- Serve with mashed potatoes, baby potatoes or, my favourite, basmati rice.
- Footnote: If you enjoy food with a little kick you can add a chopped chili or two.
scroll for more
Summary
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
