Fish Casserole


Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1.6 kg/ lb fish, a mixture of red mullet, monkfish, whiting, gurnard, sole, mussels and Dublin Bay prawns as available
  • 425 g/15 oz squid
  • 1 onion, very finely chopped
  • 1 clove garlic, crushed
  • 3 tablespoons extra-virgin olive oil
  • 6 ripe plum tomatoes, peeled, seeded and chopped
  • 150 ml/¼ pt dry white wine
  • white wine vinegar
  • 425 g/15 oz plum tomato passato or coulis
  • 3 tablespoons finely chopped parsley
  • toasted country bread


    This is how we prepare brodetto.

    Clean the fish and cut into largish chunks. Clean the mussels and prawns but do not shell the prawns. Discard any mussels that are damaged or open. Clean the squid and slice finely.

    Fry the onion and garlic in olive oil in a shallow pan (preferably one with two handles) until golden. Add the squid to the pan and cook for 3–4 minutes. Stir in the chopped tomatoes, wine and a few drops of vinegar, the tomato coulis or passato and a little salted water to the pan. After a few minutes, add 2 tablespoons chopped parsley, then the prawns and the thicker pieces of fish. Leave to cook a few minutes, then add the remaining fish and the mussels. Cover the pan and cook over a medium heat until the fish is done, shaking the pan gently from time to time so that the fish does not stick. Remove the pan from the heat and leave to rest, covered with the lid, for 2–3 minutes.

    Serve sprinkled with the rest of the parsley and bread toasted on the griddle.