Salmon, white wine & tomato casserole
Salmon, white wine & tomato casserole

Dinner

Salmon, white wine & tomato casserole

1 HOUR

Cooking

4

Portions

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Subject to store availability

Ingredients

  • Mowi Raw salmon – 2 pack
  • Red pepper – quartered, de-seeded and sliced – 1
  • Cannellini Beans – drained – 1 can
  • Spinach – 100g
  • Chopped tomatoes – 1 can
  • Garlic – crushed – 2 clove
  • Onion – peeled, halved and sliced – 1
  • Salt & pepper – to taste
  • Chilli flakes – Pinch
  • Fennel seeds – 1 tsp
  • White wine – 100ml
  • Olive oil – 2 – 3 tbsp
  • Vine cherry Tomatoes – 150g
  • Fish / vegetable stock (if preferred replace with water) – 200ml
  • Flat parsley – chopped – Handful

Fish Stock 

  • Fish bones – 2kg
  • Sunflower oil – 2-3 tbsp
  • Onions – roughly chopped – 1
  • Leeks – sliced – 100g
  • Celery – 2 sticks
  • Fennel seeds – 1 tsp
  • Parsley or parsley stalks – small handful
  • Bay leaf – 1
  • Water – 4 – 5 litres (or enough to cover the fish bones
  • White wine – 300g
  • Salt – pinch
  • Peppercorns – 8-10
Salmon, white wine & tomato casserole

Method

Casserole

  1. Season the salmon and place to one side until required
  2. Warm the olive oil in a large oven proof pan. Add the onions, garlic, fennel seeds and chilli flakes. Season with salt and pepper and place a lid on the pan.
  3. Cook on a medium / low heat for about 10 minutes (or until the onions are soft but without any colour) stirring frequently.
  4. Add the red pepper and cook for 1 minute. Add the white wine and reduce by half
  5. Add the stock and chopped tomatoes and bring to the boil. Simmer for 2 minutes
  6. Stir in the beans and cherry tomatoes.
  7. Nestle the salmon into the sauce and place the lid back on the pan (if the pan is too small to fit the salmon, place the salmon into a deep roasting tray and pour over the sauce and cover the tray with tin foil).
  8. Place in the oven (180ºC fan) for 30 minutes.
  9. Remove the pan from the oven and check that the salmon is cooked through.
  10. Gently lift the salmon from the sauce and stir in the spinach & parsley and serve

Fish stock

  1. Wash the fish bones under running cold water and drain.
  2. In a large pan heat up the oil. Add the vegetables, herbs and spices and season with salt & pepper and gently cook for 5 minutes (do not let the vegetable colour)
  3. Add the fish bones, white wine and water
  4. Bring to the boil and then simmer for 20 minutes. Skim the top of the water occasionally removing any sediment that has formed.
  5. Leave to cool then remove the bones and vegetables. Pass the stock through a fine sieve.
  6. Divide into containers and freeze until required
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi Raw salmon – 2 pack
  • Red pepper – quartered, de-seeded and sliced – 1
  • Cannellini Beans – drained – 1 can
  • Spinach – 100g
  • Chopped tomatoes – 1 can
  • Garlic – crushed – 2 clove
  • Onion – peeled, halved and sliced – 1
  • Salt & pepper – to taste
  • Chilli flakes – Pinch
  • Fennel seeds – 1 tsp
  • White wine – 100ml
  • Olive oil – 2 – 3 tbsp
  • Vine cherry Tomatoes – 150g
  • Fish / vegetable stock (if preferred replace with water) – 200ml
  • Flat parsley – chopped – Handful

Fish Stock 

  • Fish bones – 2kg
  • Sunflower oil – 2-3 tbsp
  • Onions – roughly chopped – 1
  • Leeks – sliced – 100g
  • Celery – 2 sticks
  • Fennel seeds – 1 tsp
  • Parsley or parsley stalks – small handful
  • Bay leaf – 1
  • Water – 4 – 5 litres (or enough to cover the fish bones
  • White wine – 300g
  • Salt – pinch
  • Peppercorns – 8-10

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