Fish casserole variations found in
Cappelens Kokebok published in 1995
Ingredients
400-600 g [0,9-1,3l b] fresh or frozen fish fillets
(cod, haddock, pollock, plaice)
1 teaspoon salt
1/8 tsp freshly ground white pepper
4 servings
Suggestions for flavorings
[I] 1 can (250 g / 8,8 oz) mussels with broth
2 tablespoon roughly chopped dill
2 tablespoons roughly chopped parsley
1/2-1 dl [0,1-0,2 pt] cream
[II] 1 can (250 g / 8,8 oz) mushrooms with broth
1/2-1 dl [0,1-0,2 pt] cream
[II] 1 leek in thin slices
1 can (400 g / 14 oz) tomatoes
2 tablespoons roughly chopped basil
[IV] 1 small package of deep-frozen peas
200 g [7 oz] of cleaned shrimp
2 tablespoon roughly chopped dill
1/2 dl [0,1 pt] cream + 1/2 dl [0,1 pt] white wine
Approach
[1] Cut the fillets into slices, or thaw the deep-frozen fish enough to be able to cut into slices.
[2] Put the fish in a saucepan, add salt and spice. Add desired flavorings (but not mussels, shrimps and herbs). Add cream and broth from the cans.
[3] Let the fish simmer over low heat for about 10 min. Add shellfish and bring to a boil. Sprinkle with the herbs and serve.
[4] Serve the casserole with boiled potatoes or rice and a salad.
