Piquant Fish Casserole Recipe
Summary
Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Interest GroupQuick
Ingredients
| Butter/Margarine | 50 Gram | |
| Onion | 1 | |
| Button mushrooms | 100 Gram, cleaned | |
| Cod or haddock fillet -750 g , cut into 2.5 cm pieces | ||
| Lobster bisque -1 x 415 g can, soup | ||
| Water | 0.5 Cup (16 tbs) | |
| Worcestershire sauce -1 x 15 ml spoon | ||
| Bay leaf | 1 | |
| Salt - as requied | ||
| Freshly ground black pepper - as required | ||
| Cornflour -2 x 5 ml spoons,blended with a little cold | ||
| Water | 1 (As required) | |
| Fresh Parsley - little , chopped | ||
Directions
MAKING
1)In the cooker fry onions and mushroom in butter,without browning.
2)Add fish into the mixture and brown lightly.
3)Add can of soup and a quarter of a can of water with the Worcestershire sauce, bay leaf, salt and pepper and stir well.
4)Return the fish and vegetables to the cooker.
5)Bring to high pressure and cook for 4 minutes,reducing the pressure immediately and removing the bay leaf.
6)Let the sauce be thick by adding cornflour into it.
7)Let it boil and then simmer it for a minute.
8)Garnish with the chopped parsley.
SERVING
9)Serve this delectable Piquant Fish Casserole with hot and sour soup.
1)In the cooker fry onions and mushroom in butter,without browning.
2)Add fish into the mixture and brown lightly.
3)Add can of soup and a quarter of a can of water with the Worcestershire sauce, bay leaf, salt and pepper and stir well.
4)Return the fish and vegetables to the cooker.
5)Bring to high pressure and cook for 4 minutes,reducing the pressure immediately and removing the bay leaf.
6)Let the sauce be thick by adding cornflour into it.
7)Let it boil and then simmer it for a minute.
8)Garnish with the chopped parsley.
SERVING
9)Serve this delectable Piquant Fish Casserole with hot and sour soup.
Chef
