Spiced Fish Casserole Recipe
Ingredients
| Ground black pepper | 1/2 Teaspoon | |
| Allspice berries | 8 , crushed | |
| Garlic | 4 Clove (5gm), crushed | |
| 2 hot chillies, finely chopped | ||
| Juice of 2 limes | ||
| Olive oil | 1 Tablespoon | |
| Monkfish | 110 Gram | |
| Haddock | 110 Gram | |
| 4 raw large prawns, shelled | ||
| 4 large diver-caught scallops, shucked | ||
| Fish stock | 600 Milliliter | |
| 75 g French beans, cut into 2.5 cm pieces | ||
| 50 g sweetcorn niblets | ||
| Frozen peas | 50 Gram | |
| Onions spring | 4 | |
| Lime wedges, to serve | ||
Directions
Combine the first 6 ingredients in a bowl to make a marinade.
Place all the fish and shellfish in the marinade for 1 hour.
When ready to cook, add the fish and the shellfish with the marinade to the stock and bring to a rolling boil.
Add all the vegetables and cook for 4 minutes.
Serve the fish in bowls covered with the cooking liquid, accompanied by lime wedges.
Place all the fish and shellfish in the marinade for 1 hour.
When ready to cook, add the fish and the shellfish with the marinade to the stock and bring to a rolling boil.
Add all the vegetables and cook for 4 minutes.
Serve the fish in bowls covered with the cooking liquid, accompanied by lime wedges.
Chef
