Prawn And Haddock Casserole
|Shelled prawns||24 Ounce (Four 6 Ounce Pieces)|
|Tomato juice||1⁄2 Pint|
|Smoked haddock/Smoked haddock fillet||1 Large|
Heat the butter in a pan, stir in the flour then add the tomato juice.
Bring to the boil and cook until slightly thickened.
Cut the haddock into neat pieces, put into the tomato liquid and poach gently for 5 minutes.
Add the prawns and cook without boiling for a further 5-10 minutes.