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A quickish potato and fish dish.

December 26, 2011

Went for a long and muddy walk in the woods this morning and met Fina, Lisa, Paulo and Nessy and the mad dogs Bunny and Dottie. The kids built dens and the adults walked, talked and got worried if we couldn’t see (or hear) either dogs or children.

Fish and potato casserole for lunch (I had some boiled potatoes handy). The fish was hake, or rock salmon as some fishmongers call it – quite a solid fish with not too many bones. I also used a yellow pepper and some Swiss chard.

Put the fish in a casserole dish (needs a lid) and add a little water, some tomato juice and a dollop of butter; bung it in a hot oven, lid on, and cook until the fish is ready to flake off the bone – about fifteen minutes depending on the heat of your oven and the thickness of the fish?  Meanwhile, wash and chop the chard and pepper and put in a pan with some oil and garlic – put the pan lid on, but stir every now and then; add the cooked potatoes to warm through, and a generous slug of white wine (not too dry) and some salt.

Immediately the fish is done, pull chunks off the bone – don’t burn your fingers – and add it, along with any juices that don’t have any obvious bones  in, to the chard,  peppers and potatoes and season with salt and pepper. Stir it carefully and warm through if need be. Eat with crusty bread. Delish.

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