FIsh Cazuela
Easy, pretty and tasty.
Ingredients
- Fish. (Cod, Hake, etc)
- Leeks.
- Courgettes.
- Red bell pepper.
- Green bell pepper.
- Olive oil.
- Salt.
- Black pepper.
- Ginger powder.
- Garlic.
- Butter.
Instructions
- Cut the leek into very thin slices with a mandoline or any slicer.Leeks.
- Cut the Courgettes into very thin slices lengthwise.Courgettes.
- Cut the fish into strips along the approximately the height of the cazuela.Fish.
- Cut the bell peppers into very thin strips.Red bell pepper., Green bell pepper.
- Moisten the cazuelas with olive oil.Olive oil.
- In the cazuelas make a bed of leeks.
- Put the fish around the cazuela.
- Inside put the zucchini also surrounding the cazuela.
- Successively alternate fish and zucchini. The number of times will depend on the thickness of the fish and the diameter of the cazuela.
- Leave a hole in the center and put some strips of bell pepper.
- Season.Salt., Black pepper., Ginger powder.
- Melt butter and add garlic puree.Garlic., Butter.
- With a brush butter all the preparation.
- Bake at 200°c for approximately 25 minutes depending on the thickness of the fish.
- When there are 2 or 3 minutes left to finish cooking, add a little splash of cream and finish baking.
- Enjoy!
Video
Notes
- You can replace the bell peppers with potato slices. For this, first boil the potato for a few minutes only. Then cut it into discs and arrange it in the center of the cazuela. It is very important to butter the potatoes well.
- The zucchini is going to release water. That is why it is important during cooking to check if it is necessary to remove that water from the cazuela so that the fish does not remain boiled in that water. Do this a few times.
