Fish Casserole with Potatoes and carrots

This recipe is inspired by a caserole I had in Portugal a few years ago. It is easy to make and fast to make if you allready have fish stock ready. 

That it taste incredibly well is just an added bonus!

What makes it so special is that since you boil  the vegetables in the stock it takes taste from that making everything in the dish taste so much more.

A look down into the pot at the finished meal!

Ingredients for 4 persons:

500gr / 1lb of fish fillets. I use Hake and Monk fish in the video, but any white fish goes well with this.

8-10 Potatoes.

4 large Carrots.

Sundried tomatoes. 

2 tbl spoon Olive oil.

1/2L (1pint) of concentreted fish stock (recipe here)

Chilli if you like it spicy ( I use a very hot Habanero in the video, so I let it soak during the cooking and pick it up when I add the fish. )

Salt and pepper.

How to:

Video in danish.

Cut the fish i smaller pieces.

Give the fish salt, quite a lot to drain out water from the fish so it firms up. Let the fish be in the salt for about 20 minutes, then rinse it of in cold water.

Add fish stock and vegetables to a caserole.

Pour water on it until its covered.

Add Olive oil. The sundried tomatoes I am using comes in Olive oil so I don't add extra.

Let the vegetables boil 10-15 minutes until they are nearly done.

Add the fish, make sure the salt is rinsed of the fish before adding it to avoid the dish gets to salty.

When it boils again let it simmer for 5 minutes and the dish is ready.

Enjoy!