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Beachcomber's Casserole

This recipe for Beachcomber's Casserole comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Beachcomber's Casserole

680g (1lb 8oz) red snapper fillets, skinned and cubed
1 x 15ml spoon (1 tablespoon) sunflower oil
1 large onion, sliced
2 cloves garlic, crushed
0.5 x 5ml spoon (half a teaspoon) cayenne pepper
0.5 x 5ml spoon (half a teaspoon) dried crushed chillies
1 green pepper, deseeded and sliced
1 x 400g can chopped tomatoes
salt and black pepper
1 x 200g (7oz) block creamed coconut, dissolved in 300ml (10fl oz)
boiling water

How to make Beachcomber's Casserole

  • Heat the oil in a large flameproof casserole dish. Cook the onion, garlic, cayenne, chillies, and green pepper for 1 - 2 minutes.
  • Add the tomatoes, salt and pepper to taste and cook for a further 2 - 3 minutes.
  • Increase the heat and gradually add the coconut milk, stirring all the time.
  • Add the fish and simmer for about 6-8 minutes.
  • Serve with rice or pasta or as a filling for jacket potatoes.

Serves 6

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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