Southern fish casserole

Preheat the oven to 180°C. Chop the onion. 

Start by making the wine sauce in a saucepan. Heat the butter and add the pieces of onion. Then add a white wine of your choice and also a little cream. Season well with pepper, salt and a bay leaf.

While the sauce is gently reducing, cut the peppers and carrots into small pieces of about 1 cm.

Take an ovenproof dish and place the diced peppers and carrots in it, pour on the sauce and place in the oven for 30 minutes. For the last 10 minutes, put the piece of cod on top of the vegetables so that it can cook too. In the meantime, let the mussels cook on the fire.

Serve like a pro as follows: ladle enough sauce with vegetables into a deep plate, place the cod and mussels in the middle. Finish off with finely chopped chives. Do not forget to remove the bay leaf. Tip: this dish goes very well with mashed potatoes.

All ready for you to sit at the table and amaze your guests!