Spicy Fish Parsnip Bake
The above name for this recipe does not do this dish justice but it is difficult with just a few words to describe this easy but wonderful tasting meal.
This is a very popular recipe mixing the subtle flavours of the potatoes with the parsnips and baking almost a golden crust surface on the dish with the mussels sticking out it conveys the image of a great dish.
With the firmer texture of the Haddock and the prawns mixed with fish stock, coconut milk,intermingled with the spice and herb flavours this combines various tastes into a really superb but simple healthy meal for any persons dietetic requirements.
750g parsnips peeled,and cut into large chunks.
500g potatoes,peeled and cut into medium-sized chunks.
300ml fish stock.
1kg fresh mussels scrubbed clean,remove the beards.
1 large onion chopped .
1 tbsp medium curry powder or paste.
50g plain flour.
400ml can coconut milk.
750g Haddock fillets skinned and cut into large cubes.
100g cooked Large prawns.
1 pack fresh coriander,chopped fine.
Boil the parsnips and potatoes for 15-20 mins until tender.
Drain and mash well with 25g/1oz butter and seasoning.
Cover and set aside.
Bring the stock to the boil in a large pan.
Put in the mussels into the pan cover with a lid and leave to steam/cook for about 3 minutes, check the shells have opened of steam cook a minute or two longer.
. Drain into a colander set over a large bowl to save the liquid.
Discard and throw away any closed mussels.
Cover the cooked mussels to retain all the moisture in them.
Melt the remaining butter and fry the onions until softened.
Stir in the curry powder and the flour, and cook for about 1 minute.
Pour in the coconut milk and a little fish/ mussel stock and stir well until you have an even and smooth sauce then leave to simmer until it starts to thicken.
Add the Haddock to the sauce, heat to a simmer for 4-5 minutes, stirring during this stage, but take care not to break up the fish.
Add in the mussels, prawns and coriander,season and stir well before, then take out the fish and place it on a warm plate empty the rest of the contents into a large oven dish ovenproof dish.
Place the fish on top of those contents and carefully spoon in the mashed parsnips on the top.
Place the dish under a hot grill to cook the parsnips until the mash is golden crusty and brown.
Serves 4 persons
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