Name: Spanish fish casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 baby fennel bulbs, cut into thin wedges; 1 onion, thinly sliced; 250 gram baby potatoes, cut into 5mm slices; 1 red capsicum, seeded, sliced; 1/2 cup dry sherry; 400 gram canned crushed tomatoes; 1 cup fish stock; 1 orange, zest peeled into strips, juiced; 4 x 125g pieces firm white boneless fish (john dory); 3/4 cup pitted green olives; parsley leaves, to serve; char-grilled crusty bread (see tips), to serve

Spanish fish casserole

Create this flavour-packed casserole in no time at all.

Serves 4

Prep

15M

Cook

30M

Total

45M

This is a great way to get your family eating more fish, too, as they’ll love the fragrant sauce it’s served in.

Looking for more sensational seafood stews and casseroles?

Ingredients

2 tablespoon olive oil

2 baby fennel bulbs, cut into thin wedges

1 onion, thinly sliced

250 gram baby potatoes, cut into 5mm slices

1 red capsicum, seeded, sliced

1/2 cup dry sherry

400 gram canned crushed tomatoes

1 cup fish stock

1 orange, zest peeled into strips, juiced

4 x 125g pieces firm white boneless fish (john dory)

3/4 cup pitted green olives

parsley leaves, to serve

char-grilled crusty bread (see tips), to serve

Method

1.Preheat oven to moderate, 180°C.

2.In a large frying pan heat oil on medium. Saute fennel and onion 4-5 minutes until tender. Add potato and capsicum and cook 4-5 minutes, until onion is tender and vegetables are lightly coloured.

3.Add sherry to pan to de-glaze. Simmer 1-2 minutes, until almost completely evaporated.

4.Stir in tomatoes, stock, orange zest and juice. Bring to boil. Nestle fish pieces in pan and scatter with olives.

5.Bake 12-15 minutes, until fish is cooked through. Sprinkle with parsley and serve with char-grilled bread.

To make crusty bread, brush 8 sourdough bread slices with 2 tablespoons of olive oil and char-grill 30 seconds each side.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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