Monkfish & prawn casserole

 

A fish casserole that is delicious served with rice.

373 kcals

8 g fat

per serving

Serves: 4

Ingredients:

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Metric Ingredients

• 25g butter
• 1 large onion, chopped
• 1 tablespoon tomato puree
• 300ml white wine
• 450g tomatoes, quartered
• Basil leaves to garnish

• 6 sticks celery, chopped
• 450g button mushrooms
• 2 tablespoons plain flour
• 675g monkfish, cut into 5cm cubes
• 350g peeled prawns, fresh or defrosted if frozen

Imperial Ingredients

• 0.8oz butter
• 1 large onion, chopped
• 1 tablespoon tomato puree
• 9.9fl.oz white wine
• 15.7oz tomatoes, quartered
• Basil leaves to garnish

• 6 sticks celery, chopped
• 15.7oz button mushrooms
• 2 tablespoons plain flour
• 23.6oz monkfish, cut into 1.9in cubes
• 12.2oz peeled prawns, fresh or defrosted if frozen

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Cooking Instructions / Comments:

1. Preheat the oven to 180°C, 350°F, gas mark 4. Melt the butter in a large pan or flameproof casserole, add the celery and onion and cook slowly until beginning to brown. Add the mushrooms and cook for 2-3 minutes.
2. Then add the tomato puree and flour, stir well and cook for another minute before adding the wine.
3. Boil for a further minute and add the monkfish. Transfer to a casserole, if necessary, bake for 10 minutes.
4. Add the tomatoes with the prawns freshly ground black pepper to taste. Return the dish to the oven for a further 15 minutes.
5. Garnish with basil before serving