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    Seafood, Garlic and Lemon Grass Casserole

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    Seafood, Garlic and Lemon Grass Casserole

    The lemon grass creates an aromatic base for this tasty fish casserole. Seafood Cocktail is available from the Fish Service Counter and contains a selection of cockles, mussels, squid and prawns.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 250g Waitrose Fresh Icelandic Haddock Fillets
    • 1 pack fresh lemon grass
    • 2½ x 300g tubs Joubère Fresh Fish Stock
    • 1 large potato, diced
    • 4 cloves garlic, sliced
    • 400g Waitrose Seafood Cocktail, drained
    • Juice of ½ lime
    • 1 pack fresh flat leaf parsley, roughly chopped


    1. Dice the haddock into 2.5cm pieces. Cover and chill. Split the lemon grass lengthways, then cut in half. Place in a large pan with the fish stock, potato and garlic. Season with freshly ground black pepper. Bring to the boil and simmer for 10-15 minutes or until the stock has reduced by a third.
    2. Add the haddock and simmer over a very low heat for 1-2 minutes. Gently stir in the seafood cocktail and continue to cook for a further 1-2 minutes until piping hot and the fish is just cooked and opaque. Season to taste with ¼ teaspoon salt and freshly ground black pepper and stir in the lime juice and parsley.
    3. Serve with couscous or basmati rice to soak up the juices from the casserole.

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    Cook's tips

    For a really fragrant stock, prepare it to the end of Step 1 up to two days in advance to allow all the flavours to infuse. Cool and chill, then bring to the simmer and cook from Step 2.

    As an alternative to seafood cocktail, use raw king or tiger prawns. Cook them 1-2 minutes longer until pink and piping hot.


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