Summer Fish Hot Pot

Summer Fish Hot Pot

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Servings: 4
Calories: 441


  • 1 lb new potatoes scraped
  • 1 1/2 lb firm white fish fillets cod or haddock, skinned
  • 10 oz florence fennel trimmed and thinly sliced
  • 1 oz butter
  • 1 1/2 oz plain flour
  • 15 oz can cream of celery soup
  • salt and freshly ground pepper
  • 4 tbsp chopped parsley
  • 2 tsp lemon juice
  • parsley to garnish


  • Put the potatoes into a large pan of salted water and boil until tender. Drain.
  • Put the fish into a pan of shallow water. Bring to the boil, remove from the heat and drain. Cut into fork-size pieces.
  • Blanch the fennel: put into a pan of salted water for 2 minutes. Drain well.
  • Melt the butter in a flameproof casserole and add the flour. Cook for 2 minutes then gradually add the soup. Bring to the boil, and cook for 2 minutes. Season.
  • Add the fennel, parsley and lemon juice to the sauce and mix well. Stir in the fish, taking care not to break up the flesh. Cool.
  • Slice the potatoes, stir the ends into the casserole. Arrange the slices of potato on top and cover the dish with buttered foil.
  • Bake, covered, in the oven at 180°C (350°F) mark 4 for about 50 minutes or until the fish is cooked. Garnish with parsley.
Calories: 441 kcal
Carbohydrates: 41 g
Protein: 40 g
Fat: 14g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 734 mg
Potassium: 1427 mg
Fiber: 6 g
Sugar: 2 g
Vitamin A: 911 IU
Vitamin C: 37 mg
Calcium: 108 mg
Iron: 4 mg
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