Haddock and tomato casserole

Name: Haddock and tomato casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 4 shallots, finely chopped; 1 leek, finely sliced; 2 medium potatoes, about 400 g, cut into 1cm (1/2in) pieces; 150 mL white wine; 2 x 400 g tins chopped tomatoes; 1 1/2 tsp dried oregano; Pinch of sugar; 4 x 125 g haddock or other white fish fillets, skinned; Large handful fresh basil, roughly chopped

This warming dish is light, quick, and full of vibrant flavours – perfect for banishing the first of the autumn chills.

By Lindsay NicholsonUpdated: 01 August 2023

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Ready in a flash, this vibrant haddock and tomato casserole will transport you to sunnier shores – no matter what the weather's like outside. Serve with fresh basil and chilli flakes if you like it hot, plus freshly-baked bread to mop up all that gorgeous sauce.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Cal/Serv:

307

Ingredients

2 Tbsp. olive oil
4 shallots, finely chopped
1 leek, finely sliced
2 medium potatoes, about 400 g, cut into 1cm (1/2in) pieces
150 ml white wine
2 x 400 g tins chopped tomatoes
1 1/2 tsp dried oregano
Pinch of sugar
4 x 125 g haddock or other white fish fillets, skinned
Large handful fresh basil, roughly chopped

Directions

1. Step 1Heat the oil in a large hob-proof casserole and gently fry the shallots and leek for 5-8min until softened. Add the potatoes and pour in the wine. Bubble for 2-3min.
2. Step 2Stir in tomatoes, oregano, sugar, a little seasoning and 150ml water. Simmer for 35min, stirring occasionally, until the potatoes are tender.
3. Step 3Season the fish and nestle into the stew. Cover pan and simmer gently 5min until the fish is cooked through. Break fish into big flakes and check the seasoning. Sprinkle with basil and serve immediately.

Freeze ahead

Prepare to end of step 2, but don’t garnish with basil. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge and reheat gently in a pan until piping hot. Complete recipe.