Welcome to a recipe that feels like a warm hug on a plate! This Potato and Fish Casserole, or "zapekanka" as it's known in Eastern Europe, is the epitome of comfort food. It brings together simple, wholesome ingredients to create a dish that's both hearty and incredibly flavorful. Much like the beloved British fish pie, this casserole features layers of tender, flaky fish cooked with sweet carrots and onions, all nestled under a fluffy blanket of creamy mashed potatoes. The final touch—a golden, crispy topping of cheese and breadcrumbs—makes it truly irresistible. It's the perfect choice for a cozy family dinner and a wonderful way to enjoy fish.
Potato and Fish Casserole
Ingredients for Potato and Fish Casserole
- 600 g hake
- 600 g potatoes
- 1 onion
- 1 carrot
- 50 g butter
- 1 chicken egg
- 50 g hard cheese
- 30 g ground breadcrumbs
- small bunch of parsley
- vegetable oil for frying
- salt
- black pepper
- spices and root vegetables for broth
How to Make Potato and Fish Casserole
Gut the fish, trim the fins, and rinse thoroughly. Besides hake, any white sea fish like pollock, navaga (saffron cod), or cod will work well for this recipe.
Gut the fish, trim the fins, and rinse thoroughly.
Cut the hake into large pieces.
Place the cooked fish on a cutting board.
Cut the fish into large pieces, add your favorite spices and root vegetables for the broth. Pour 1 liter of water into a pot and salt to taste. After it boils, use a skimmer to remove any scum and cook on low heat for 30 minutes.
Strain the broth. Place the cooked fish on a cutting board, let it cool, and carefully remove all the bones.
Sauté the onion for 5 minutes.
Pour two tablespoons of vegetable oil into a deep, heavy-bottomed skillet for frying. Add the finely chopped onion to the heated oil. Sauté the onion for 5 minutes, stirring to prevent it from burning.
Add the grated carrot to the sautéed onion.
Grate the carrot on a fine grater, add it to the sautéed onion, and cook the vegetables on low heat for 5 minutes, salting to taste.
Place the deboned fish pieces on top of the vegetables.
Mash the boiled potatoes with a potato masher.
Spread the mashed potatoes over the fish.
Place the deboned fish pieces on top of the vegetables. Finely chop a bunch of parsley; you will need about one tablespoon of chopped greens. Sprinkle the fish with parsley and pour in about half a cup of the fish broth. The broth is essential to keep the fish from drying out and the vegetables from burning!
Peel the potatoes and slice them thinly. Place the sliced potatoes in a pot and cover with boiling water. Boil the potatoes until tender, then drain the water. Mash the potatoes with a potato masher, add butter, and crack in an egg. Salt and mix well. The puree should be slightly runny; if it’s too thick, add a little milk or potato water.
Spread the mashed potatoes evenly over the fish.
Mix the grated cheese with ground breadcrumbs.
Grate the hard cheese on a fine grater. Mix the grated cheese with ground breadcrumbs, add a little vegetable or melted butter, and rub the topping mixture with your hands.
Sprinkle the breadcrumb topping over the casserole.
Sprinkle the breadcrumb topping over the casserole, gently pressing the crumbs down with your fingers to embed them into the potato layer.
Place the casserole in the preheated oven for 15-20 minutes.
Preheat the oven to 180°C (350°F). Place the casserole in the preheated oven for 15-20 minutes. Bake until golden brown. Since all the ingredients are already cooked, it won’t take long.
Serve the potato and fish zapekanka (a baked dish, similar to a casserole or shepherd’s pie) hot, straight from the oven. A sauce made from yogurt and dill with a pinch of sea salt and black pepper will add a fresh, cooling touch.
And there you have it—a beautiful, golden-brown Potato and Fish Casserole, ready to be enjoyed! This dish is best served hot, straight from the oven, allowing you to savor the contrast between the creamy potato topping and the savory fish filling. The suggested yogurt and dill sauce is a fantastic way to add a touch of freshness that cuts through the richness of the bake. For a complete meal, consider serving it with a simple green salad or some tangy pickles. We hope this recipe brings warmth and comfort to your table. Enjoy every delicious bite!
0 comments