Halibut Casserole Espagnol Recipe
Ingredients
| 1 medium-sized onion, minced | ||
| Green pepper | 1/4 Cup (16 tbs), minced | |
| Celery | 1 Cup (16 tbs), chopped | |
| 2 tablespoons salad oil or butter | ||
| Tomato soup | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Worcestershire | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| 1 teaspoon tarragon vinegar | ||
| 1 teaspoon coarse ground black pepper | ||
| 1 teaspoon sweet basil or oregano | ||
| Marjoram | 1 Teaspoon | |
| 1 pulverized chili tepine | ||
| 2 pounds cooked halibut, flaked | ||
| 1 cup cooked wild rice or dry bread crumbs | ||
| Shredded sharp Cheddar cheese | 1/4 pound | |
Directions
Saute onion, green pepper, and celery in oil until soft but not brown.
Add tomato soup and the can of water.
Then add salt, curry powder, Worcestershire, lemon juice, tarragon vinegar, black pepper, sweet basil or oregano, marjoram, chili tepine; let ingredients blend 15 minutes or so.
Place halibut in large bowl and add previous mixture together with the cup of wild rice, blending well.
Place in greased 2-quart casserole.
Cover and bake in a moderate oven (350°) for about 30 minutes, until heated through.
Add shredded cheese as topping and put casserole under broiler until cheese is slightly brown.
Makes 4 to 6 servings.
Add tomato soup and the can of water.
Then add salt, curry powder, Worcestershire, lemon juice, tarragon vinegar, black pepper, sweet basil or oregano, marjoram, chili tepine; let ingredients blend 15 minutes or so.
Place halibut in large bowl and add previous mixture together with the cup of wild rice, blending well.
Place in greased 2-quart casserole.
Cover and bake in a moderate oven (350°) for about 30 minutes, until heated through.
Add shredded cheese as topping and put casserole under broiler until cheese is slightly brown.
Makes 4 to 6 servings.
Chef
