One pot dishes are perfect during winter. They are easy, warming, and bursting with flavour. This fish casserole, stolen from my dad's collection, has a wonderful simplicity and rustic feel, making it a staple for Sunday family gatherings.
Ingredients 1/4 cup olive oil
1 brown onion, sliced
1 tbsp garlic
1 bunch kale, shredded (spinach may be substituted)
400g can chopped tomatoes
400g can cannellini beans, rinsed
600g mackerel fish fillets (any white fleshed fish will work), cut into palm sized slices
1/2 cup parsley, roughly chopped
4 portions rice, to serve (alternatively, toasted baguette works wonderfully!)
In a large pot heat the oil over a medium flame. Add the onion and cook until just softened, then stir through the garlic.
Add the chopped kale and allow the leaves to wilt and darken.
Next, add the tomatoes and beans to the pot, along with enough stock to make a thick soup consistency. Simmer for at least 5 mins.
Place the fish pieces in the mixture and cook, covered, until the fish is tender and just cooked through.
Serve warm with a side of rice and a sprinkle of parsley.