White Fish and Bean Gratin

Charmaine Lu -

  • 2 tbsp olive oil
  • 350g sliced leeks
  • 300g cubed celeriac
  • 400g tin of white beans, drained
  • 300ml veg stock
  • 3 tbsp dried mixed herbs
  • 1 tbsp fennel seeds
  • ½ tbsp cornstarch
  • 400g frozen mixed veggies
  • 300g white fish, cut into chunks
  • 50g breadcrumbs
  • Fry the leek and celeriac in the oil in a casserole for 8 mins, then season to taste. Meanwhile, add half the beans to a blender with the stock, the blitz to create a loose paste. Add the blended beans, fennel seeds, mixed herbs and some more seasoning to the leek mixture and bring to a simmer, then stir in the cornstarch to thicken.
  • Add the mixed veggies, fish chunks and remaining beans to the casserole and cook - covered - for 8 mins. Remove the lid, scatter with breadcrumbs and some olive oil, and grill for 3 mins or until golden and bubbling. Leave to stand for 10 mins, then serve with salad.
30 mins
6 serving