Portuguese fish casserole

Portuguese fish casserole

A fish casserole from Petra:

Boil 4 whole potatoes, cut in pieces with the skin on, until they are just tender. Meanwhile, in a baking dish put 450 grams of mixed fish, e.g. salmon and panga fillet, cut into small pieces. Afterwards two large tomatoes and a red pepper, also cut in pieces. Squeeze three cloves of garlic over the fish and the vegetables and sprinkle two dessert spoons of fish fond over them. (or finely crushed a fish stock cube) Decorate the dish further with 10 sliced black olives (without pit) and six anchovy fillets and some capers. Put the potatoes in between and sprinkle pepper and salt over everything. Fresh herbs from papa’s Boess garden: thyme and rosemary. Finally, you pour over everything plenty of olive oil. The dish goes for 25 minutes in the oven at 220 degrees.