Fish Pie
This recipe will serve 4 people.
Preparation Time: 45 Minutes
Cooking Time: 35 Minutes
Ingredients
1lb White Fish
Salt and black pepper
1lb Tomatoes
1 Small Clove of Garlic
1 Small Green Pepper
1 Large Onion
2 Tablespoons of Oil
1 Level Tablespoon Finely Chopped Parsley
1 Bay Leaf
4oz Shortcrust
Pastry
1 Small Egg
Method
1. Wash the fish and put it into a saucepan with
salt, pepper, enough water to cover. Bring to just below boiling point
and simmer for 10 minutes.
2. Skin the tomatoes and chop them roughly. Peel
and roughly chop the garlic. Wash the pepper; remove the stalk, inner
ribs and all seeds and chop the flesh into small pieces. Peel and
roughly chop the onion.
3. Heat the oil in a frying pan, fry the onion
and pepper over low heat for 5-10 minutes. Stir in the tomatoes, garlic
parsley and crumpled bay leaf and cook for a further 5 minutes. Use
salt and pepper to taste.
4. Lift the fish from the liquid, remove all
skin and bones, and flake the flesh into the tomato mixture; put it
into a deep 8 in. wide pie dish.
5. Roll out the prepared short-crust pasty on
a floured surface to a circle to fit the pie dish.
6. Cover the fish with the pastry and make a
slit in the center of the oven. Use the pastry trimmings to decorate
the pie. Brush with beaten egg.
7. Bake the pie in the center of the oven, pre-heated
to 425oF (gas mark 7) for 30-35 minutes or until golden brown.
8. Serve immediately, by itself or with a tossed
green salad.
Note from Grandma
This dish makes the most of a small amount of cod or haddock. Any white
fish combines with the spicy ingredients and pastry.
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Au Gratin
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Hake
