Fennel and tomato casserole with fish

Ingredients for 2 servings:

• 2 shallots
• 2 potatoes
• 1 fennel bulb(s)
• 2 tomatoes
• 2 tbsp olive oil
• 2 pangasius fillets
• 1 tsp, leveled fennel seeds
• ½ tsp, levelled pepper, black
• ½ tsp, leveled cumin
• ¾ tsp, leveled salt
• 250 ml vegetable stock
• 1 ball of mozzarella
• 1 pinch(s) basil, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Use an ovenproof serving pan. Thinly slice the shallots, potatoes, and fennel. Add 2 tablespoons of olive oil to the cold pan and cover the bottom with the shallots. Arrange the thinly sliced ​​raw potatoes on top. Grind the fennel seeds, pepper, cumin, and salt in a mortar and pestle and sprinkle 1/4 of it over the potatoes. Layer the sliced ​​fennel on top and sprinkle another 1/4 of the spice mix over it. Sprinkle the fish with another 1/4 of the seasoning mix and place it between the fennel. Slice the tomatoes, layer them over the top, and top with the rest of the seasoning mix and a pinch of dried basil. Heat the pan moderately and sizzle for about 2 minutes without stirring to brown the shallots. Add 250 ml of stock, cover, and simmer on low heat for about 40-45 minutes. Finally, grate the mozzarella, add it to the mixture and bake for a few minutes in a preheated oven with the grill function or top heat at approx. 200 °C.