Chunky Halibut Casserole Recipe

Ingredients :

Serves 6

• 50g / 2oz butter or margarine

• 2 large onions, peeled and sliced into rings

• 1 red pepper, deseeded and roughly chopped

• 450g / 1lb potatoes, peeled

• 450g / 1lb courgettes, trimmed and thickly sliced

• 2 tbsp plain flour

• 1 tbsp paprika

• 2 tsp vegetable oil

• 300ml / ½ pint white wine

• 150ml / ¼ pint fish stock

• 400g can chopped tomatoes

• 2 tbsp freshly chopped basil

• salt and freshly ground black pepper

• 450g / 1lb halibut fillet, skinned and cut into 2.5cm / 1 inch cubes

• sprigs of fresh basil, to garnish

• freshly cooked rice, to serve

Method :

1. Melt the butter or margarine in a large saucepan, add the onions and pepper and cook for 5 minutes, or until softened.

2. Cut the peeled potatoes into 2.5cm / 1 inch dice, rinse lightly and shake dry, then add them to the onions and pepper in the saucepan. Add the courgettes and cook, stirring frequently, for a further 2-3 minutes.

3. Sprinkle the flour, paprika and vegetable oil into the saucepan and cook, stirring continuously, for 1 minute. Pour in 150ml / ¼ pint of the wine, with all the stock and the chopped tomatoes, and bring to the boil.

4. Add the basil to the casserole, season to taste with salt and pepper and cover. Simmer for 15 minutes, then add the halibut and the remaining wine and simmer very gently for a further 5-7 minutes, or until the fish and vegetables are just tender. Garnish with basil sprigs and serve immediately with freshly cooked rice.