Mediterranean Fish Gratin

by Frank

Ingredients

• 3 Tbsp Olive Oil
• 1 Large Onion
• 1 Fennel Bulb (about 250g) sliced
• 3 Clove of Garlic
• 1 heaped tsp of Coriander seeds, lightly crushed
• 150ml White Wine
• 2x400g chopped tomatoes with herbs
• 2 Tbsp tomato puree
• Good pinch saffron, a bay leaf and 1 tbsp Lemon Juice
• 900g skinless fish fillets cut into chunks
• 350g peeled prawns
• 75g grated Parmesan
• 50g Panko or dried breadcrumbs

Method

1. Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.
2. Heat oven to 220C/200C fan/gas 7. Stir the lemon juice and most of the parsley into the tomato mixture, add the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up.
3. Ladle the hot tomato and fish mixture into 6 individual pie dishes – they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like.