One-pot Creamy Haddock, Pea & Potato Casserole

Updated at: Thu, 17 Aug 2023 02:30:56 GMT

Step 1

Preheat the oven to 200 (fan). Boil a kettle. Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a knob of butter over a medium heat.

Step 2

Chop the potatoes into small, rough pieces. Crush the garlic cloves open by squashing them with the side of the knife, then remove the skins.

Step 3

Add 2 tsp flour to the pan and cook for 30 secs.

Step 4

Add the chopped potatoes, crushed garlic, vegetable stock mix and 350ml boiled water. Give everything a good stir and bring to the boil over a high heat.

Step 5

Meanwhile, trim, then slice the spring onion finely and set aside for serving. Once boiling, cover the casserole dish with a lid and put it in the oven for 25-30 min or until the potatoes are tender. Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 6

Once the potatoes are tender, remove the dish from the oven and add the blanched peas. Give everything a good stir, then top with the haddock bites. Return the dish to the oven, uncovered, for 8-10 min or until the haddock is cooked through. (Tip: your fish is cooked once it turns opaque and flakes easily). To serve, stir the crème fraîche through the sauce and season with a generous pinch of salt - this is your one-pot creamy haddock, pea & potato casserole. Garnish with the sliced spring onion and season with a grind of black pepper. Enjoy!

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