Mediterranean fish gratins

• doses: 6
• tempo ativo: 25 mins
• tempo total: 1 hour 20 minutes

Ingredientes

3 tbsp olive oil

1 large onion, thinly sliced

1 fennel bulb (about 250g), trimmed and thinly sliced

3 large garlic cloves, finely sliced

1 heaped tsp coriander seeds, lightly crushed

150ml white wine

2 x 400g cans chopped tomatoes with herbs

2 tbsp tomato purée

good pinch of saffron

1 bay leaf

1 tbsp fresh lemon juice

1 small bunch flat-leaf parsley, leaves

roughly chopped

900g mixed skinless fish fillets,

cut into chunks

350g raw peeled king prawns

75g finely-grated Parmesan

50g panko or coarse dried breadcrumbs

Instruções

1 Heat the oil in a wide non-stick saucepan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the veg softens. Pour in the wine and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.

2 Heat oven to 220C/200C fan/ gas 7. Stir the lemon juice, most of the parsley, raw fish pieces and prawns into the tomato mixture. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times, taking care not to let it break up.

3 Ladle the tomato and fish mixture into 6 pie dishes they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top.

Bake for 20 mins, until golden and bubbling.

Notas

FREEZABLE