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Summer Fish Hot Pot

ingredients

serves 4
450 g (1 lb) new potatoes, scraped
700 g (1 1/2 lb) firm white fish fillets (cod or haddock), skinned
275 g (10 oz) florence fennel, trimmed and thinly sliced
25 g (1 oz) butter
40 g (1 1/2 oz) plain flour
415 g (15 oz) can cream of celery soup
salt and freshly ground pepper
60 ml (4 tbsp) chopped parsley
10 ml (2 tsp) lemon juice
parsley, to garnish

method

1. Put the potatoes into a large pan of salted water and boil until tender. Drain.

2. Put the fish into a pan of shallow water. Bring to the boil, remove from the heat and drain. Cut into fork-size pieces.

3. Blanch the fennel: put into a pan of salted water for 2 minutes. Drain well.

4. Melt the butter in a flameproof casserole and add the flour. Cook for 2 minutes then gradually add the soup. Bring to the boil, and cook for 2 minutes. Season.

5. Add the fennel, parsley and lemon juice to the sauce and mix well. Stir in the fish, taking care not to break up the flesh. Cool.

6. Slice the potatoes, stir the ends into the casserole. Arrange the slices of potato on top and cover the dish with buttered foil.

7. Bake, covered, in the oven at 180°C (350°F) mark 4 for about 50 minutes or until the fish is cooked. Garnish with parsley.

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