Fish casserole with vegetables

Ingredients for 4 servings:

• 2 beefsteak tomatoes
• 1 tbsp vegetable broth, instant
• ¾ liter of boiling water
• 2 small zucchini
• 1 onion(s)
• 2 bulbs of fennel
• 200 g broccoli
• 500 g pollock fillet(s)
• 250 g buffalo mozzarella, sliced ​​or cut into pieces
• 1 clove(s) garlic
• 1 tbsp leaf parsley, chopped
• Butter for the mold
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low-carb

Peel the beefsteak tomatoes. To do this, make a cross-shaped incision on the top, pour boiling water over them, let them steep briefly, then peel off the skin. Cut the tomatoes into small pieces. Wash the fennel, trim the tender green parts, and set aside. Also cut the fennel, broccoli, zucchini, and onion into bite-sized pieces. Add the vegetable stock to the boiling water. Add the fennel and onion first, then the remaining vegetables after about 1-2 minutes. The total cooking time is 8 minutes. Since the fennel takes the longest, it gets a little head start. Meanwhile, cut the pollock fillet into bite-sized pieces. If using frozen fillets, remove them from the freezer about 1 hour before cooking. They will then be slightly thawed and easy to slice. When cooked in the stock, they won’t fall apart as much as completely thawed fish. Remove the vegetables from the stock and place them in a well-buttered casserole dish. Let the pollock pieces simmer in the vegetable broth for 5-7 minutes. Do not allow the broth to boil! Add the fish to the vegetables in the casserole dish and mix gently. Sprinkle with salt and pepper, as well as the finely chopped garlic (not required). Top the contents of the dish with mozzarella slices. The casserole is easier to eat if you use mozzarella pieces instead of slices. Bake everything in the oven at 200°C (top/bottom heat, fan: approx. 175°C) until the cheese melts. Then remove from the oven. Sprinkle the casserole with finely chopped parsley and chopped fennel leaves and serve. If you like, you can serve it with flatbread. We like it just as it is. A light summer dish that’s really filling.