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Piquant Fish Casserole

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  Butter/Margarine 50 Gram
  Onion 1 , peeled and chopped
  Button mushrooms 100 Gram, cleaned
  Cod fillet/Haddock fillet 750 Gram
  Canned lobster bisque 415 Gram (1 can, soup)
  Water 1⁄4 Cup (4 tbs) (adjust quantity as needed)
  Worcestershire sauce 15 Milliliter
  Bay leaf 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Cornflour 2 Teaspoon
  Water 2 Tablespoon (adjust quantity as needed)
  Chopped fresh parsley 1 Tablespoon

1)In the cooker fry onions and mushroom in butter,without browning.
2)Add fish into the mixture and brown lightly.
3)Add can of soup and a quarter of a can of water with the Worcestershire sauce, bay leaf, salt and pepper and stir well.
4)Return the fish and vegetables to the cooker.
5)Bring to high pressure and cook for 4 minutes,reducing the pressure immediately and removing the bay leaf.
6)Let the sauce be thick by adding cornflour into it.
7)Let it boil and then simmer it for a minute.
8)Garnish with the chopped parsley.

9)Serve this delectable Piquant Fish Casserole with hot and sour soup.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 375 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 107.5 mg35.8%

Sodium 243.5 mg10.1%

Total Carbohydrates 17 g5.5%

Dietary Fiber 3.2 g12.8%

Sugars 7.5 g

Protein 36 g72.8%

Vitamin A 14.5% Vitamin C 17.6%

Calcium 5.4% Iron 8.5%

*Based on a 2000 Calorie diet

Piquant Fish Casserole Recipe