This seafood casserole is loosely based on the classic Chicken Marengo and a perfect way to celebrate great Irish seafood. You could swap the hake for another Irish-caught fish such as cod or even rainbow trout.
4 people35 minutes5 minutes
2 - Red Pepper
or Yellow - peeled and diced
1 - SuperValu Courgette
1tbspSuperValu Fresh Thyme
240gSuperValu Hake Fillets
cut into bite-sized peices
200gSuperValu King Prawns
1 - SuperValu Lemon
juice only (to taste)
2tbspSuperValu Olive Oil
peeled and diced
1tinSuperValu Tinned Tomatoes
1tspSuperValu Whole Black Peppercorns
Immerse the mussels in water, if using, and de-beard if needed. Discard any mussels that do not close when tapped and set the rest aside.
Heat the oil in a large heavy-based casserole over a medium-low heat and sweat the garlic and onion, covered, for a couple of minutes before adding the pepper. Gently sweat the peppers for another couple of minutes to soften. (Taking your time at this stage will ensure sweet base flavours for your dish.)
Increase the heat, add the courgette and sauté for a minute or two. Add the wine and allow to reduce to cook off the alcohol before adding the tomatoes, olives, coriander seeds, if using, and oregano or thyme. Season with sea salt and freshly ground pepper, and simmer gently for about 5–10 minutes.
Add the fish and continue to cook for another 10 minutes or until the fish is just beginning to turn opaque and flaky, then stir in the prawns and mussels, if using. Cover and cook over a high heat for a few minutes until the prawns are heated through and most of the mussels have opened.
Stir in the juice of half a lemon, taste the sauce and adjust the seasoning to taste with extra salt, pepper or lemon, if needed. Serve with some crusty bread, steamed potatoes or rice.