recipe for Fish Gratinée comes from Seafish -
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish Gratinée
(1lb 8 oz) coley or pollack fillets, skinned and cubed
2 x 15ml spoon (2 tablespoons) sunflower oil
2 cloves garlic, crushed
2 medium onions, sliced
1 x 5ml spoon (1 teaspoon) tomato purée
1 x 425g can haricot or flageolet beans, drained
1 x 400g) can chopped tomatoes
1 x 10ml spoon (1 dessertspoon) chilli sauce (optional)
150ml 5 fl oz) cider
pinch dried mixed herbs
salt and black pepper
knob of butter
55g (2 oz) fresh breadcrumbs
55g (2 oz) cheese, grated
fresh thyme sprigs, to garnish
to make Fish Gratinée
the oil in a large pan and cook the garlic and onion
for 2 - 3 minutes.
the tomato purée, beans, tomatoes, chilli sauce
(if used), cider, bay leaf, herbs, seasoning and fish.
the heat, cover and simmer for 10 - 15 minutes, or
until the fish is cooked. Transfer to a serving dish.
melt the butter in a pan, add the breadcrumbs and
stir for 1 - 2 minutes.
over the fish mixture and top with the grated cheese.
Garnish and serve immediately.
with a mixed salad.
with the permission of Seafish - www.seafish.org