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Casserole of Fish
2 lbs. fish 3 tablespoons flour 3 tablespoons shortening Salt and pepper to taste 1 small carrot, diced 1 small onion, sliced 1 cup canned tomato 1 bay leaf Cut fish into cubes and dredge with flour. Heat the shortening in casserole (or pudding dish) and brown fish. Add the seasonings and vegetables and cook tightly covered until both vegetables and fish are thoroughly cooked. If juices evaporate while fish is cooking, add few tablespoons hot water as needed. Serves 4.
A one-pot braise of firm fish in tomato, from the era when "casserole" still meant a stovetop vessel with a lid. It comes together in well under half an hour.
- What the casserole isHere it appears to mean a lidded pan used over direct heat rather than a baking dish, since the fat is heated and the fish browned in it. A Dutch oven or deep skillet with a tight lid is a reasonable substitute; the original's "or pudding dish" alternative is harder to square with stovetop browning.
- Choose the fish for the braiseCubed fish that is floured and browned needs to be firm: cod, haddock, halibut, monkfish or swordfish hold together. Thin flounder or sole will collapse into the sauce.
- Timing, corrected"Until both vegetables and fish are thoroughly cooked" invites overcooking, since the carrot takes far longer than the fish. Give the diced carrot and onion a head start in the tomato, about 10-12 minutes, then return the browned fish for 5-8 minutes until it flakes at 145F.
- ShorteningThree tablespoons of fat; "shortening" in this period could mean lard, drippings or the vegetable kind. Olive oil or butter works, and either suits the tomato.
- Canned tomatoOne cup of canned tomato most likely means canned tomatoes with their juice, broken up, rather than concentrated puree or paste. If using crushed tomatoes, thin with a few tablespoons of water so the pan does not scorch.
- DredgingFlour the cubes just before they go into the fat, and do not crowd the pan. Wet fish dredged early sheds a gummy coating that thickens the sauce unpleasantly rather than browning.
- ServingServes 4 as written, which works out to about half a pound of fish per person. Rice, boiled potatoes or bread to catch the sauce; remove the bay leaf before serving.