Fish And Vegetables Gratin Recipe
This Fish and Vegetables Gratin is a truly delicious meal. This baked dish essentially consists of flounders, sole or ocean perch fish with mixed vegetables cooked in wine sauces topped with bread and cheese in layers. Try this Fish and Vegetables Gratin. Let me know if you want to know more about this compelling fish food.
Ingredients
| 1 16-ounce package frozen flounder, sole, or ocean-perch fillets | ||
| 2 medium-sized celery stalks | ||
| 1 medium-sized zucchini | ||
| 1 medium-sized potato | ||
| Onion | 1 Small | |
| Butter/Margarine | 4 Tablespoon | |
| Water | 3 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Worcestershire | 1/2 Teaspoon | |
| 1 chicken-flavor bouillon cube or envelope | ||
| 1 10-ounce package frozen mixed vegetables | ||
| Italian bread loaf | 1 Small | |
| Monterey jack cheese | 1/4 pound, shredded | |
Directions
1. Let frozen fish fillets stand at room temperature 15 minutes to thaw slightly.
2. Meanwhile, slice celery. Dice zucchini, potato, and onion.
3. In 4-quart saucepan over medium heat. In hot butter or margarine, cook celery, zucchini, potato, and onion until lightly browned, stirring occasionally. Add water, wine, salt, Worcestershire, and bouillon; over high heat, heat to boiling.
4. With serrated knife, cut block of frozen fish fillets into 1-inch chunks. Add fish and frozen mixed vegetables to mixture in saucepan; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until fish flakes easily when tested with a fork and vegetables are tender.
5. While fish mixture is simmering, preheat oven to 450°F. Cut four 1/2 inch-thick slices from Italian bread (reserve remaining bread to serve another day). Place bread slices in jelly-roll pan; toast bread in oven, about 3 minutes on each side or until golden. Remove pan from oven; set aside.
6. When fish mixture is done, ladle into four 12-ounce oven-safe bowls. Place a toasted bread slice on top of mixture in each bowl.Sprinkle each bread slice with 1/4 cup shredded Monterey Jack cheese. Arrange bowls in jelly-roll pan for easier handling. Bake until shredded cheese melts and is lightly browned, about 3 minutes.
2. Meanwhile, slice celery. Dice zucchini, potato, and onion.
3. In 4-quart saucepan over medium heat. In hot butter or margarine, cook celery, zucchini, potato, and onion until lightly browned, stirring occasionally. Add water, wine, salt, Worcestershire, and bouillon; over high heat, heat to boiling.
4. With serrated knife, cut block of frozen fish fillets into 1-inch chunks. Add fish and frozen mixed vegetables to mixture in saucepan; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until fish flakes easily when tested with a fork and vegetables are tender.
5. While fish mixture is simmering, preheat oven to 450°F. Cut four 1/2 inch-thick slices from Italian bread (reserve remaining bread to serve another day). Place bread slices in jelly-roll pan; toast bread in oven, about 3 minutes on each side or until golden. Remove pan from oven; set aside.
6. When fish mixture is done, ladle into four 12-ounce oven-safe bowls. Place a toasted bread slice on top of mixture in each bowl.Sprinkle each bread slice with 1/4 cup shredded Monterey Jack cheese. Arrange bowls in jelly-roll pan for easier handling. Bake until shredded cheese melts and is lightly browned, about 3 minutes.
Chef
