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CHUNKY FISH CASSEROLE (CASSOLA)


125 g small dried pasta shells

50 g butter or margarine

1 medium green pepper, seeded and cut into squares

1 medium yellow pepper, seeded and cut into squares

2 medium onions, skinned and sliced

225 g button mushrooms, wiped and sliced

450 g sole fillets, skinned and cut into finger-sized strips

6 scallops, prepared and cut into chunks

60 ml seasoned flour

1 garlic clove, skinned and crushed

300 ml dry vermouth

150 ml Fish or Chicken Stock

15 ml chopped fresh sage or 5 ml dried

salt and pepper

200 g can whole artichoke hearts. Drained and quartered

225 g peeled prawns

chopped fresh parsley, to garnish


  1. Cook the pasta shells in boiling salted water for three quarters of the time recommended on the packet. Drain in a colander and run cold water over the pasta.

  2. Melt 25 g butter in a large frying pan, add the peppers, onions and mushrooms and fry over a high heat for a few minutes. Remove from the pan with a slotted spoon and place in a deep 2.8 litre ovenproof dish.

  3. Toss the prepared fish in the seasoned flour. Melt the remaining butter in the pan, add the sole and scallops with the garlic and fry gently for a few minutes, turning gently to avoid breaking up the fish.

  4. Sir in the vermouth, stock, sage and seasoning and bring to the boil. Pour over the vegetables. Add the artichoke hearts, prawns and pasta shells and stir gently to mix the ingredients.

  5. Cover the dish and bake in the oven at 180°C mark 4 for about 40 minutes, serve garnished with chopped parsley.
    Serves 6


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