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Prawn and Haddock Casserole

By: Margaret Paxton - Updated: 28 Mar 2010 | comments*Discuss
Prawn Haddock Casserole Fish Potatoes

This is not ‘your average’ casserole! It is a great recipe suggestion for those evenings when the weather is neither one thing nor another but something tasty and a little out of the ordinary is fancied; without too much effort.

Because the ingredients for this variation take far less time to cook than the cheaper cuts of meat more commonly used for winter casseroles, preparation-to-table time is much quicker.

Prawn and haddock casserole is a lighter version of the classic winter comfort food; but is a satisfying and fresh-looking easy dinner. It smells looks and tastes as though considerable time and trouble has been taken to produce it. (Don’t spoil the illusion!)

Prawn and Haddock Casserole - Ingredients for 4 Servings

  • 450g skinless haddock fillets (smoked or unsmoked)
  • 450g potatoes
  • 225g raw prawns, shelled and deveined
  • 225g broccoli florets
  • 200g can sweetcorn, drained
  • 6 salad onions
  • 300mls fish stock
  • 300mls milk
  • Cayenne or black pepper
  • 1 bay leaf
  • Fresh dill or parsley to garnish


1. Wash and slice the salad onions. Peel and dice the potatoes.
2. Place onions and potatoes together in a large saucepan with the fish stock, milk and bay leaf.
3. Heat the contents until just coming to the boil, then, lower the heat and allow the liquid to simmer for 10 minutes.
4. Slice the broccoli florets into smaller (but still recognisable!) chunks and add them to the saucepan.
5. Cut the haddock fillets into fairly big chunks-not so big that they need to be cut up when cooked, but not so small the fish just ‘dissolves’ into the casserole.
6. Add the fish chunks, raw prawns and drained sweetcorn to the pan.
7. For seasoning at this stage, add a few twists of freshly ground black pepper, or a couple of pinches of cayenne pepper.
8. Place a lid on the pan and simmer gently for about five minutes.
9. The fish should be cooked through but retain a firm texture; take care not to overcook. Before the casserole is served, remove the bay leaf.

Transfer the cooked casserole to a warm serving dish and garnish with a little chopped dill or parsley. For a quick but unforgettable supper dish, serve this meal with hot, buttered, broad beans and fresh crusty bread.

Alternative Ingredients to Use in Your Casserole

New potatoes or salad potatoes have a waxy texture which is best suited to this type of dish. Floury- textured potatoes are best avoided because they change the texture of the casserole. (Ask the grocer which variety they recommend, or read the label on supermarket potatoes.)

If there is no broccoli available, use shredded cabbage or a similar green vegetable. Adjust cooking time accordingly. Other types of fish that can be used include:

  • Cod - because it has firm white flesh and is quite meaty
  • Dogfish, huss, rigg or flake (rock eel) because the flesh is firm and does not disintegrate too easily when cooked this way
  • Gurnard - another substantial and very tasty fish that is usually cheaper than cod
  • Monkfish - also known as angel shark- is meaty but can be expensive
  • Grayling, grey mullet, grouper, pollack are all just as useful for this dish

If in doubt, ask a local fishmonger. Not only will they be happy to advise you (usually) but they will also know how to prepare the fish for your dish in half the time and without the mess it makes at home! Adapt the ingredients to suit your taste and your pocket.

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