Mediterranean Fish Casserole

Name: Mediterranean Fish Casserole
Ingredients: 1 lb squid (450 g); marjoram or oregano leaves (fresh if possible); 1 glass sherry; ½ pint fresh prawns – unpeeled (275 ml); pinch of saffron, salt, black pepper; 1 lb filleted white fish (cod, haddock, hake etc) (450 g); 1 large clove of garlic; chicken stock; 2 pimentos (red and green if possible); ¾ lb cooking tomatoes (350 g)

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

This is a very easy dish with a nostalgic smell of summer holidays and Mediterranean harbours. You can peel the bodies of the prawns but leave the heads on for a good effect.

Ingredients

1 lb filleted white fish (cod, haddock, hake etc) (450 g)
1

Main course
Summer
Gluten-free

Method

Pre-heat oven to Gas 6 (400°F/200°C). Cut the fish into chunks. Get the fishmonger to prepare the squid (he just takes out the ink bag and strange innards – if the extraordinary transparent bone is still there you can pull it out). Chop up the squid. Chop up the tomatoes and the piment