Fish casserole.
700g white fish fillets, cubed
1tbsp cornflour
2tbsp olive oil
1 onion, diced
2 zucchinis, thinly sliced
300ml dry white wine
1 bay leaf
salt and freshly ground pepper
- Coat the fish in cornflour.
- Heat the oil in the large inner pot and saute the onions and the zucchinis gently for 4 – 5 minutes.
- Add the wine, bay leaf, salt and pepper and stir in the cubed fish.
- Bring to the boil stirring regularly. Boil for 3 – 4 minutes stirring frequently.
- Cover with the lid and transfer to the Thermal Cooker.
- Cooking time 2 hours.
HINT … Garnish with fresh parsley.
