Cotswold Cottage Recipes
Fish Casserole with Brandy and Herbs (this rustic stew is full of all sorts of interesting flavours which will please the palette - many varieties of fish can be used - just choose the freshest and best)
Chop all the fish roughly and place in a casserole or stew pot with the parsley, mushrooms, tomatoes, salt and pepper. Save a few bits of dill to garnish and add the rest chopped.
Make a light sauce by melting the butter and mixing in the flour, then gradually add the cider. Cook until thickened.
Add cider sauce and Calvados to the fish and toss thoroughly.
Cover and cook in the oven at 180°C/350°F/Gasmark 4 for about 30 minutes
Serve at once with a tossed side salad and hot crusty bread to mop up the juices.