Vegetable – fish – casserole with cheese

Ingredients for 4 servings:

• 2 beefsteak tomatoes
• 2 small zucchini
• 1 onion(s)
• 1 bulb(s) of fennel
• 300 g broccoli
• 750 ml vegetable stock
• 500 g fish fillet(s) (pollock)
• 250 g mozzarella (roll)
• 1 tsp butter for the mold
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 clove(s) garlic, finely chopped
• 1 handful of parsley, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a cross-shaped cut in the beefsteak tomatoes and immerse them in boiling water. Then rinse them in cold water, peel them, and remove the seeds. Cut the flesh into wedges. Clean and wash the vegetables. Slice the zucchini, ring the onion, and slice the fennel. Halve the broccoli florets. Bring the vegetable stock to a boil and simmer the vegetables for about 8 minutes. Meanwhile, pat the pollock fillet dry and cut into bite-sized pieces. Remove the vegetables from the stock with a ladle and let them drain. Add the fish to the stock and let it simmer for about 5-7 minutes, then remove and drain. Slice the mozzarella. Grease a baking dish with butter. Layer the vegetables and fish in it. Season with salt and pepper. Sprinkle the finely chopped garlic clove over the top and top with mozzarella slices. Bake in a preheated oven at 200°C until the cheese melts. Sprinkle with parsley and serve. Serve with potatoes.