Fresh Fish En Casserole Recipe 2 ingredients

To prepare this Fresh Fish En Casserole Recipe 2, first any fish from which pieces about three inches square may be taken can be used for this dish. Salmon, cod, haddock and halibut are all available in most markets. Remove all skin and bone from the fish; put these over the fire in cold water to cover and let simmer. Meanwhile peel four small onions, cover with cold water and let boil ten minutes, then drain and add to the saucepan of fish trimmings to cook for an hour, or until nearly tender. Peel four potatoes and cut them in quarters, lengthwise. Cover with boiling water and let boil three minutes, then drain, rinse in cold water and drain again. Put the pieces of fish, of which there should be a pound or more, into the casserole, add the onions and the potatoes, a teaspoonful of salt and a dash of black pepper and strain the fish broth over the whole. A carrot, cut in quarters or slices, according to size, cooked half and hour and drained, may also be added. Cover and let cook half an hour.