Cod, Shrimp and Fennel Casserole

Makes 4 servings

• 1 large yellow onion
• 1 tablespoon butter
• 1 ¾ pounds boiled and peeled potatoes
• 1 small bulb of fennel
• 14 ounces cod fillet
• 4 ounces peeled shrimp
• ½ cup finely chopped dill, packed
• Zest of 1 lemon (preferably organic)
• 4 eggs
• 1 ¼ cups heavy cream
• ¼ cup unoaked, dry white wine
• Salt and pepper

Preheat the oven to 450°F. Peel and slice the onion. Add the butter to a skillet and sauté the onion until it’s soft. Cut the potatoes into thick slices. Clean and thinly slice the fennel. Cut the cod into 2 ¾- inch pieces. Layer the potatoes, onions, fennel, fish, shrimp, dill and lemon zest in a greased casserole.

In a bowl, stir together the eggs, cream, and wine. Season the mixture with salt and pepper and pour it into the casserole. Give the casserole a gentle shake to help distribute the liquid evenly. Bake on the middle rack of the oven for about 40 minutes or until it turns golden brown.