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Cast Iron Round Casserole

245,00 € - 569,00 €

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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

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Baking Bread in Cast Iron

Master the art of bakery-style loaves at home with your cast iron cookware.

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Cast Iron Round Casserole

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Summer Fish Stew

Name: Summer Fish Stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8
Cuisine: french
Ingredients: ||Olive oil ||200g chorizo, diced ||2 red onions, diced ||1 head fennel, diced ||4 cloves garlic, minced ||2 tablespoons tomato paste ||750ml fish stock ||2 large tomatoes ||12 prawns, deveined, head and tail on ||2 small fillets hake, cut into bite-sized pieces ||12 fresh mussels ||Salt ||Black pepper ||Dill to serve

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

6-8 6-8

A light summer lunch perfect for lazy afternoons.

Main INGREDIENTS

Fish & Seafood

FOR THIS RECIPE WE LOVE TO USE

Cast Iron BBQ Outdoor Shallow Casserole

289,00 €

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Ingredients

Method

Ingredients

Olive oil
200g chorizo, diced
2 red onions, diced
1 head fennel, diced
4 cloves garlic, minced
2 tablespoons tomato paste
750ml fish stock
2 large tomatoes
12 prawns, deveined, head and tail on
2 small fillets hake, cut into bite-sized pieces
12 fresh mussels
Salt
Black pepper
Dill to serve

Method
1

Place your Le Creuset Cast Iron BBQ Outdoor Shallow Casserole over medium heat on the Barbecue and warm a drizzle of olive oil. Add the diced chorizo and cook until it begins to release its oils and turn golden. Add the red onion, fennel and garlic, sautéing gently until the onion is soft and fragrant.
2

Stir in the tomato paste and cook briefly to deepen its flavour. Pour in the fish stock and add the chopped tomatoes, bringing the mixture to a gentle simmer. Allow the stew to bubble gently over the Barbecue, letting the flavours meld together. Cook for 30 minutes, stirring occasionally and season to taste.
3

Add the hake pieces and prawns to the simmering stew, followed by the mussels, tucking them into the sauce. Season with salt and black pepper, cover with the lid, and cook until the fish is just cooked through, the prawns are pink and tender, and the mussels have opened. Discard any mussels that remain closed.
4

Remove from the heat and finish with a scattering of fresh dill. Serve the stew straight from the casserole, accompanied by a crisp baguette to soak up the fragrant, light summer broth.