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Fish Casserole

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 15 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 600g of any firm white fish, cut into credit card sized pieces
  • 250g fresh mushrooms
  • 250ml crumbled feta
  • 250ml spring onion, diced
  • 2 stalks celery, diced
  • 6 baby leeks, halved
  • 8 baby carrots
  • 250ml cream
  • 125ml water
  • 45ml mushroom soup powder
  • 50ml Parsley, chopped
  • 7,5ml Salt
  • 5ml black pepper
  • 5ml Paprika

DIRECTIONS

  1. Place the baby leeks, mushrooms, baby carrots and celery in the bottom of a medium sized pot.
  2. Season the fish with salt and pepper and dust with the mushroom soup powder.
  3. Lay the fish on top of the bed of vegetables.
  4. Sprinkle with paprika.
  5. Spread the sliced mushrooms parsley and chopped spring onions on top of the fish and top with the crumbled feta.
  6. Pour over the cream and water.
  7. Place the pot on a medium heat with the lid on and simmer for 15 minutes.
  8. Place the sealed pot in the Wonderbag on a mat or cloth, close and leave to cook for 2 hours.
  9. Open, gently mix and serve with rice or crusty bread.
  10. Garnish with rocket or micro leaves.