Cod and Prawn Casserole with Pesto Toasts

    1 hour 40 min

    I got this recipe from a magazine many years ago and have since tweaked it to my own. Cod and prawns are simmered in a lovely tomato sauce with garlic, white wine and black olives. I leave the red pepper out as I am allergic.


    Gloucestershire, England, UK
    5 people made this

    Serves: 6 

    • 450g (1 lb) ripe tomatoes, skinned
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 red pepper, deseeded and diced
    • 340g (12 oz) new potatoes, cut in thick slices
    • 300ml (1/2 pint) white wine
    • 900g (2 lb) cod, cut into chunks
    • 225g (8 oz) large, shelled prawns - cooked
    • 110g (4 oz) black olives
    • 1 loaf French bread, cut diagonally into 12
    • 2 tablespoons pesto sauce
    • 3 tablespoons Parmesan cheese, grated
    • salt and pepper to taste

    Prep:50min  ›  Cook:50min  ›  Ready in:1hr40min 

    1. Cut around the core of each tomato with the point of a sharp knife before plunging them into a pan of boiling water. Leave for 30 seconds, drain. When cool, remove skins and cut into quarters.
    2. Heat oil in a large frying pan, then fry the onion for 10 minutes until very soft and lightly browned but not burnt.
    3. Add garlic and red pepper and fry for 5 minutes more. Add tomatoes, potatoes and wine and season.
    4. Bring to the boil, cover and simmer for 25-30 minutes until the potatoes are tender.
    5. Preheat the oven to 200 C / Gas mark 6.
    6. Remove pan from the heat and stir in the cod, prawns and olives. Tip into a pre-greased casserole or other ovenproof dish with a 3 pint capacity.
    7. Spread one side of each bread slice with pesto, then arrange them overlapping pesto-side up on top of the fish.
    8. Sprinkle with Parmesan and bake for 25 minutes until the bread is crisp and the cheese has melted.


    Cooking time 25 minutes, to cook potatoes and then a further 25 minutes in the oven.


    AGA TIP - Roasting oven on the grid shelf on floor of oven.

    Make ahead

    Can make the sauce a day in advance and fish and pesto bread up to 2 hours in advance.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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