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Chilli Fish Pie

This recipe for Chilli Fish Pie comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Chilli Fish Pie

455g (1 lb) coley fillet, skinned and cubed
1 x 15ml spoon (1 tablespoon) sunflower oil
1 medium onion, sliced
1 clove garlic, crushed
2.5cm (1" ) root ginger, peeled and finely chopped
0.5 x 5 ml spoon (half a teaspoon) ground cumin
0.5 x 5 ml spoon (half a teaspoon) coriander
0.5 x 5ml spoon (half a teaspoon) chilli powder
1 x 200g can of chopped tomatoes
1 x 5ml spoon (1 teaspoon) tomato purée
1 red pepper, deseeded and cubed
1 courgette, thickly sliced
55g (2 oz) button mushrooms, halved
2 carrots, sliced
225g (8 oz) puff pastry
egg or milk to glaze
tomato and parsley, to garnish

How to make Chilli Fish Pie

  • Preheat oven to 200°C / 400°F / Gas Mark 6.
  • Heat the oil in a pan, cook the onion, garlic and ginger until soft and transparent. Stir in the spices and cook for 1-2 minutes.
  • Add the tomatoes, tomato purée and vegetables, bring to the boil and simmer until the vegetables are just tender.
  • Remove from the heat and stir in the fish. Spoon into a pie dish.
  • Roll out the pastry to a large rectangle, use to cover the filling, trim to fit. Decorate with fish shapes cut from the trimmings.
  • Brush with beaten egg or milk and bake for 20 minutes or until pastry is golden brown.
  • Garnish and serve with green vegetables

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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