A filling spicy supper dish of Latin American origin, Montevideo Fish Casserole may be served hot with a green vegetable and boiled potatoes, or left to cool and served with a salad.2 fl. oz. olive oil
6 medium-sized onions, chopped
3 garlic cloves, crushed
1 green pepper, white pith removed, seeded and cut into strips
1 red pepper, white pith removed, seeded and cut into strips
1 tablespoon chopped fresh basil or
1½ teaspoons dried basil
1 lb. tomatoes, blanched, peeled and sliced
1/4 teaspoon hot chilli powder
½ teaspoon ground cumin
8 oz. halibut steaks, skinned
2 mackerel fillets, skinned
8 oz. cod steaks, skinned
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon white wine vinegar
In a large, flameproof casserole, heat the olive oil over moderate heat. When the oil is hot, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Add the peppers, basil, tomatoes, chilli powder and cumin. Cover the casserole, reduce the heat to low and simmer the mixture for ½ hours, or until it resembles a thick sauce.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Add the fish, salt and pepper to the casserole and stir well to mix. Place the casserole in the oven and bake for 20 to 30 minutes or until the fish flakes easily when tested with a fork.
Remove the casserole from the oven and stir in the vinegar. Serve immediately, or allow to cool before serving.