Spiced Fish Casserole
|Freshly ground black pepper||1⁄2 Teaspoon|
|Allspice berries||8 , crushed|
|Garlic||4 Clove (20 gm), crushed|
|Hot chili||2 , finely chopped|
|Limes||2 , juiced|
|Olive oil||1 Tablespoon|
|Raw prawns||4 Large, shelled|
|Scallops||4 Large, shucked (diver caught)|
|Fish stock||600 Milliliter|
|French beans||75 Gram, cut into 1 inch pieces|
|Sweet corn niblets||50 Gram|
|Podded peas||50 Gram (fresh or frozen)|
|Lime wedges||4 (for serving)|
Combine the first 6 ingredients in a bowl to make a marinade.
Place all the fish and shellfish in the marinade for 1 hour.
When ready to cook, add the fish and the shellfish with the marinade to the stock and bring to a rolling boil.
Add all the vegetables and cook for 4 minutes.
Serve the fish in bowls covered with the cooking liquid, accompanied by lime wedges.