Saturday, June 28, 2008
Any type of boneless white fish fillets may be used in this casserole. You will need to cook 2/3 cup of rice. Recipe serves 4.
2 cups cooked rice
2 ounces (60 g) butter
1 red capsicum (pepper), sliced
3 sticks celery, sliced
4 ounces (125 g) mushrooms, sliced
1/3 cup all-purpose (plain) flour
13 ounce (410 g) can condensed cream of celery soup
2/3 cup cream
1/2 cup water
1 1/2 pound (750 g) white fish fillets, cubed
1/2 cup grated tasty cheese
1. Spoon rice over base of a shallow ovenproof dish. Melt butter in a large saucepan, add capsicum, celery and mushrooms; cook, stirring constantly for about 3 minutes or until tender.
2. Sprinkle flour into pan, cook, stirring, 1 minute. Combine soup, cream and water in a large jug, stir into pan, stir until mixture boils and thickens.
3. Add fish, reduce heat, simmer 3 minutes. Pour sauce over rice, top with cheese, bake in a moderate oven for about 10 minutes or until cheese is melted and golden.