Fish casserole has become one of the dishes that we tend to cook at least every other week. It is one of those very few ingredients and quick to prepare type meals.
Having made the casserole quite a few times now, I don’t follow the recipe exactly. I leave out the teaspoon of salt, cook it in a large frypan not a casserole, and add the potatoes as soon as the water comes to the boil. I find that adding the potatoes at the same time as the fish is a sure way of overcooking the fish.
I’ve only just noticed today that the photograph of the fish casserole in the book shows red pepper and the recipe ingredients list green pepper. I like the contrast of the green pepper with the tomato and saffron, but red pepper is probably tasty too.