Summer Fish Hot Pot
Ingredients
- 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
Instructions
- 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