recipe for Chilli Fish Pie comes from Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Chilli Fish Pie
(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
to make Chilli Fish Pie
oven to 200°C / 400°F / Gas Mark 6.
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.
the tomatoes, tomato purée and vegetables,
bring to the boil and simmer until the vegetables
are just tender.
from the heat and stir in the fish. Spoon into a pie
out the pastry to a large rectangle, use to cover
the filling, trim to fit. Decorate with fish shapes
cut from the trimmings.
with beaten egg or milk and bake for 20 minutes or
until pastry is golden brown.
and serve with green vegetables
with the permission of Seafish - www.seafish.org