Mediterranean Fish Casserole

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.


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


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 pimentos. Peel and chop up the clove of garlic. Put all (except the prawns) in a casserole dish, add the saffron and sprinkle with pepper and salt. Pour over enough chicken stock just to cover. Put the lid on the dish and cook for 1–1½ hours in the centre of the oven. Ten minutes before serving add the unpeeled prawns, the sherry and the herbs. Serve with rice and a green salad.