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