Sunday, February 24, 2008

Fish Casserole Skagerrak




















Fish Casserole Skagerrak is serious fusion food. Fusion between New England, Louisiana, and Southern Europe. Naming it after a stretch of sea between Denmark and Norway underlines the fusion bit. Whatever name you give a fish casserole like this, it is a perfect meal for a dark winter night. Sun and heat on your plate, as you wait for the hot Scandinavian summer!


As I improvise a lot, it is difficult to write a concise recipe, but I will try. To serve 3-4 hungry people you will need:

3 tablespoons of olive oil
100 grams streaky bacon, diced
1-2 teaspoon crushed garlic
1/2 red pepper, diced
1/2 medium onion, finely diced
1 celery stalk, finely chopped
1-2 tablespoon flour

15 centiliters Noilly Prat
80 centiliters stock, made from shrimps shells, one sachet Goya Sazon with saffron and herbs
10 centiliters cream (20%)
3 tablespoons sweet chili sauce
1 tablespoon hot chili sauce

300 grams of shrimps, peeled
300 grams salmon fillet, roughly diced
300 grams wolf fish, halibut, cod or another white fish, roughly diced

Fry garlic and bacon in olive oil, until golden. Add diced pepper, onion, and celery. When golden, add flour and stir well. Pour Noilly Prat, and stock. Stir and allow to simmer for 10 minutes. Add cream and chili to provide heat and sweetness.

Add fish and heat through and shrimps, just before serving.

What to drink?
Why not try a Sauvignon Blanc? A 2006 vintage, from the Zonnebloem Cellars in Stellenbosch, in the heart of the Western Cape in South Africa. Green-yellow colour, apple and citrus aromas. A rich tropical fruit character.

Perfect with my casserole!

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