Spicy Fish Casserole
10 servings
80 minutes
Spicy fish casserole is a fragrant and rich dish of Italian cuisine that combines the tenderness of seafood with spicy Eastern notes. It resembles a culinary journey where Mediterranean traditions meet exotic spices. The base of the casserole is airy mashed potatoes that complement the creamy texture of coconut milk and the rich flavor of spinach. A fish assortment of salmon, pollock, and pangasius combined with tiger shrimp creates a multifaceted palette of flavors enhanced by spicy seasonings—garlic, turmeric, and fenugreek. Tomato slices and boiled eggs add freshness and a light acidity to the dish, while the final touch—aromatic garlic oil—completes the composition. The casserole is perfect for cozy family dinners or festive meals, highlighting the richness and diversity of Italian cuisine.
1
Cut the peeled potatoes into large pieces and boil in salted water until cooked. Drain the water. Add butter and milk.
- Potato: 1 kg
- Milk: 200 ml
2
Mash into a puree. Finely chop the chili and garlic, sauté in part of the peanut oil along with the mustard. Set aside. Finely chop the onion and ginger.
- Onion: 2 pieces
3
In a saucepan, heat the remaining peanut oil and sauté the onion with ginger. Add fenugreek and turmeric. Add part of the garlic mixture.
- Turmeric: 1 teaspoon
4
Pour coconut milk into a saucepan, add frozen spinach and lemon zest. Cook for 10 minutes. Pour the spinach sauce into a deep baking dish (30 cm in diameter).
- Spinach: 260 g
- Coconut milk: 400 ml
5
Slice the tomatoes into rounds, cut the eggs into large pieces, and place them in a dish. Cut the fish into small pieces and add it to the dish along with the shrimp. Season with salt to taste. Spread the potato puree on top, and for decoration, create peaks with a spoon. Bake for 40 minutes at 180 degrees. Heat the remaining garlic mixture and pour it over the finished casserole.
- Tomatoes: 4 pieces
- Chicken egg: 2 pieces
- Atlantic salmon fillet: 150 g
- Haddock fillet: 150 g
- Pangasius (basa) fillet: 180 g
- Tiger prawns: 100 g
- Turmeric: 1 teaspoon
