Fish Casserole With Peppers
|Garlic||2 Clove (10 gm), chopped|
|Leeks||4 , cut into chunks|
|Green pepper||1 , seeded and thinly sliced|
|Mushrooms||1⁄4 Pound, whole / cut into half if large (125 Gram)|
|Ripe tomatoes||4 , peeled and chopped|
|Cod steak/Haddock steaks||2 Pound (900 Gram)|
|Tomato paste||1 Tablespoon|
|Fish stock||125 Milliliter (1 Cup, Well Flavored)|
|Chopped parsley||1 Tablespoon|
Preheat the oven to 375°F (100°C).
Melt the butter in a Dutch oven.
Add the garlic, leeks and green pepper and cook gently for 10 minutes or until soft.
Add the mushrooms and tomatoes and season well: Put the fish on top.
Blend the tomato paste with the fish stock and pour it over the fish.
Cover the Dutch oven and bake for 20 minutes.
Remove the Dutch oven from the oven, sprinkle the parsley on top and serve at once.