How To make Fish In Wine Casserole
2 T Butter or margarine
1 md Onion, thinly sliced
1/2 c Dry white wine
2 lb Halibut fillets,
Cut into 2-inch pieces Milk 3 T Butter or margarine
3 T Flour
1 1/2 t Salt
1/8 t Pepper
8 1/2 oz Can small peas, drained
1 1/2 c Chinese fried noodles
1. In a shallow, 1 1/2-quart, heat-resistant, non-metallic
casserole melt the 2 tablespoons of butter in Microwave Oven 30 seconds. 2. Add onion and heat, uncovered, in Microwave Oven, 3 minutes
or until onion is tender but not browned. 3. Add wine and fish and heat, covered, in Microwave Oven 6
minutes or until fish flakes easily with fork. 4. Drain pan juices into a measuring cup and add enough milk to
pan juices to equal 2 cups. Set fish and liquid aside. 5. ln a small, heat-resistant, non-metallic bowl, melt the 3
tablespoons of butter or margarine in Microwave Oven for 30 seconds. 6. Stir in flour, salt and pepper. Gradually stir in reserved
fish liquid mixture. 7. Heat, uncovered, in Microwave Oven 6 minutes stirring
frequently until thickened and smooth. 8. Add peas to sauce.
9. Add sauce to fish in the casserole and stir gently.
10. Heat, uncovered, in Miicrowave Oven 2 minutes.
11. Sprinkle noodles over fish and heat, uncovered, in Microwave
Oven 1 minute.
How To make Fish In Wine Casserole's Videos
Bread Crusted Salted Cod Casserole Recipe (Demonstration)
Recipe for Bacalhau com Broa (Bread Crusted Salted Cod Casserole)
Serving 4 to 6
Ingredients
3 Large Yellow Onions (thinly sliced)
3 Cloves of Garlic (sliced)
2 lbs Salted Cod Flakes (desalted & cooked)
Extra Virgin Olive Oil (Portuguese Preferably)
1 Corn Bread (processed into crumbs) (preferable Portuguese Not Sweet Corn Bread or use Corse Bread Crumbs (i.e. used when making stuffing)
Parsley, finely chopped
Salt & Pepper (to taste)
Preparation
1. Sautee bacalhau in olive oil for 10 minutes
Place into Pyrex casserole dish
2. Sautee onions and garlic in oil (using the same pan with the fish)
3. Once onion is translucent, add the bread crumbs and parsley.
4. Cook 10 minutes, adding salt and pepper (to taste)
5. Place onion and cornbread mixture over Bacalhau, drizzle with olive oil.
6. Bake, uncovered 20-25 minutes at 350 degrees in the oven.
Make The PERFECT Creamy Chicken Casserole in Just One Pan!
OUT NOW!
This creamy chicken casserole is a real crowd-pleaser. I make it as a big batch then freeze half for a quick dinner another night.
You can cook it on the hob (stovetop) or in the oven. It reheats beautifully, and there's plenty of sauce to soak into your mashed potato and veggies!
#CookingShow #Recipe #onepotmeals
A Simply Elegant Seafood Casserole
5-6 large shrimp per person
1 pound Scallops
1 sleeve Ritz Crackers crushed
1/2 stick soften butter
pepper, and seasonings of your choice
May add 1/2 cup half and half and 1 tsp Sherry if desired
Place fish in casserole dish, season and cover with buttered crumbs
Cook at 375 for 25-30 minutes
Green bean casserole & Monk Fish
A quick and easy dinner with Auntie Phyllis.
Combine French cut string beans, a can of Cream of mushroom/celery soup, a can of water chestnuts, 1/4 cup cashews, 1/4 cup whipping cream, 1 cup gruyere cheese, salt to season. Pour into a casserole dish, top with crispy onion topping and bake for 30 minutes at 350 degrees
Line a broil pan with foil, lay in Monk fish filet, squeeze 1 lemon over fish, 3 tables spoons of butter, sprinkle with parsley, season with salt and pour some white wine over fish. Broil on low for 20-25 minutes
Fish Casserole Recipe
This recipe is perfect to feed an army or a family of hungry people. Its a fish soup or stew and its very simple to prepare.
Serves 6-8
Ingredients:
2 fish heads
1 whole fish (cut into pieces)
1kg fish bones
300g clams
20g unslated butter
1 tbsp extra virgin olive oil
1 medium onion (finely chopped)
1 carrot (diced)
1 leek (finely chopped)
2 tomatoes (diced)
1 cup peas (cooked) optional
1 cup carrots (cooked) optional
1 tbsp tomato paste
1 litre fish stock
Water, as required
250ml white wine
2 bay leaves
Sprig of fresh parsley
1 dspn cornflour
3-4 cooked potatoes
(with skin on &
cut into quarters)(optional)
1 cup cooked peas (optional)
Method:
In a large pot put butter and olive oil, and heat.
Add the onion, carrot, leek and tomatoes and cook for 5 or 6 minutes over medium heat. Turn the heat down and stir in the tomato paste.
Place the fish pieces, fish bones, heads and clams in the pot. Add stock and wine. Add water until fish ingredients are just covered.
Finally, add the bay leaves and parsley and allow to simmer very gently for about 35 minutes.
Once cooked, strain the mixture and set the fish aside to cool.
Thicken the stock into a sauce by adding cornflour dissolved in a tablespoon water.
Add the cooked potato pieces and some cooked carrots and peas if desired. Season to taste.
Once the fish has cooled down, take the flesh from the bones and the meat from the clams and add to the sauce.
Wine suggestion: Riesling
How To Make The Best Casserole Stew
Casseroles are easy to mess up without even realising it. In this recipe get the tips you need to perfect it every time to create the perfect texture, sauce and amazing flavour. This casserole recipe is easy, relatively cheap and fun to make. It’s also a fantastic comforting and warming dish that can be eaten all year round. Personally, I never used to like casseroles as a kid until I started cooking professionally and experimenting with different techniques and flavours. You won’t be disappointed with this casserole recipe.
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Serves - 4-6 People
Ingredients -
2 Tbsp (40ml) - Olive Oil
1.4kg (3lbs) - Beef Bolar Roast, Large Diced
70g (2.4oz) - Plain (All Purpose) Flour
3 - Brown (Yellow) Onions, Quartered, Roots Intact
3 - Carrots, Washed & Thickly Sliced
3 - Celery Ribs, Washed & Thickly Sliced
6 - Garlic Cloves, Crushed
5g (0.3oz) - Thyme
1 Cup (250ml) - Red Wine or Beef Stock (See Note Below)
2 1/2 Tbsp (35g) - Concentrated Tomato Paste
2 1/2 Tbsp (50ml) - Balsamic Vinegar
1 Litre (4 Cups) - Beef Stock (See Note Below)
3 - Dried Bay Leaves (Optional)
Seasoning To Taste
Recipe Notes -
Like all my recipes, if any contain alcohol there are always substitutes. For this recipe, the red wine can be substituted with beef stock. There is beef stock already in this recipe but don’t use less due to the fact that it’s being swapped, the initial addition is to deglaze the pan and create a base foundation.
Homemade Beef Stock -
Serving Suggestions -
Garlic Butter Mashed Potato -
Broccoli Cheese Bake -
Potato Dauphinoise -
Crispy Potato Salad -
Coleslaw - (Old Video, Apologies For The Cringe)
Duck Fat Roasted Potatoes -
Steamed Vegetables
Rice
Salad
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