Fisherman’s Casserole

Name: Fisherman’s Casserole (Marmite du Pêcheur)
Cuisine: Israeli
Ingredients: 675-900 g (1½ lb) white fish such as hake, sea bass or plaice, skinned and filleted; 675-900 g (1½ lb) white fish such as hake, sea bass or plaice, skinned and filleted; 675-900 g (1½ lb) white fish such as hake, sea bass or plaice, skinned and filleted; 675-900 g (1½ lb) white fish such as hake, sea bass or plaice, skinned and filleted; ½ large carrot, peeled; ½ medium onion, peeled; 50 g (2 oz) butter; 1 teaspoon sea salt; pinch of white pepper; 1 small bay leaf; 10 black, white, or pink peppercorns; 10 black, white, or pink peppercorns; 10 black, white, or pink peppercorns; 2 teaspoons cornflour; 1 × 175 ml can evaporated milk or 150 ml (5 fl oz) single cream; 1 × 175 ml can evaporated milk or 150 ml (5 fl oz) single cream; 150 g (5 oz) frozen peas; 900 g (2 lb) scraped new potatoes boiled until tender, or 1 large can, about 900 g (2 lb), new potatoes, drained; 2 teaspoons chopped curly or flat-leaf parsley; 2 teaspoons chopped curly or flat-leaf parsley

Marmite du Pêcheur

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Succulent white fish fillets and tender vegetables are poached in a light cream sauce. This is a comforting dish, perfect for an informal supper on a cold, dark night.

Ingredients

675-900 g (1½ lb) white fish such as hake, sea bass or plaice, skinned and filleted
½<

Asia
Israel
Fish course
Supper
Pescatarian

Method

Wash and salt the fish, then cut the thick fillets such as hake into 6-8 pieces and roll up the thinner ones such as plaice.

Grate the carrot and the onion finely. Melt the butter in a flameproof casserole or a frying pan with a well-fitting lid. The minute the butter has melted, but before it starts to change colour, add the grated vegetables. Stir for 1-2 minutes to allow them