Chunky Fish Casserole 1/4-cup butter 2-large onions, peeled and sliced into rings 1-red bell pepper, diced 1-lb potatoes, peeled and 3/4" diced 1-lb zucchini, cut into 1/2" slices, skin on 2-tbsp all-purpose flour 1-tbsp paprika 2-tsp vegetable oil 1 1/4-cup white wine 2/3-cup fish stock 1-14oz can chopped tomatoes 2-tbsp freshly chopped basil Salt and freshly ground black pepper to taste 1-lb firm white fish fillet, skinned and cut into 1" cubes Freshly cooked rice (6 servings) Melt the butter in a large saucepan Add the onions and pepper, and cook for 5 minutes or until softened Add the raw diced potatoes and zucchini; cook for 2-3 minutes Sprinkle in the flour, paprika, and vegetable oil and cook stirring for 1 minute Pour in 2/3-cup wine, all the stock, and chopped tomatoes; bring to a boil Add the basil and season with salt and pepper to taste Cover and simmer for 15 minutes Add the fish and remaining wine Simmer gently for 5-7 minutes or until fish and vegetables are tender Serve immediately with cooked rice Serves 6
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