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Fish Casserole
Creamy, comforting, and full of tender seafood, this Fish Casserole is a delicious and hearty dish that’s perfect for any special dinner.
With delicate white fish, juicy shrimp, and fresh vegetables, it’s a meal that’s both light and satisfying.
Ingredients
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400 g white fish fillets (cod, hake, black spot, or sole)
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200 g peeled shrimp (fresh or frozen)
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1 medium leek (approximately 150 g), sliced thin
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1 medium carrot (approximately 100 g), diced
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1 medium onion (approximately 100 g), diced
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1 tablespoon olive oil
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1 tablespoon butter
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200 ml heavy cream
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100 ml fish or vegetable stock
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1 tablespoon flour
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1 tablespoon chopped fresh dill (optional)
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Salt and black pepper, to taste
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Lemon wedges, for serving (optional)
Directions
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Prepare the seafood:
Cut the fish fillets into bite-sized pieces. If using frozen shrimp, thaw them completely and pat dry.ADVERTISEMENT
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Cook the vegetables:
In a large skillet, heat the olive oil and butter over medium heat.
Add the diced onion, carrot, and sliced leek. Cook until softened, about 5–7 minutes. -
Make the sauce:
Sprinkle the flour over the vegetables and stir well.
Gradually add the fish or vegetable stock, stirring constantly until the sauce begins to thicken.
Stir in the heavy cream and season with salt and black pepper. -
Add the seafood:
Gently add the fish pieces and shrimp into the creamy sauce.
Simmer over low heat for 8–10 minutes, or until the seafood is just cooked through and tender.
Stir in chopped dill if using. -
Serve:
Serve the fish casserole hot with lemon wedges on the side. It pairs perfectly with rice, potatoes, or crusty bread.
Notes
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Avoid overcooking the seafood to keep it tender and juicy.
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Add a splash of white wine to the sauce for an extra depth of flavor.
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Feel free to include other seafood like scallops or mussels if desired.
Conclusion
This Fish Casserole brings together delicate seafood and rich, creamy sauce in a dish that’s elegant yet simple to prepare.
Perfect for cozy family meals or when you want to impress guests with minimal effort!