recipe for Father's Fish Cobbler comes from Seafish
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 Father's Fish Cobbler
(1lb) cod or coley, cubed
115g (4oz) peeled prawns (optional)
1 x 15ml spoon (1 tablespoon) sunflower oil
1 medium onion, chopped
1 clove garlic, crushed
115g (4oz) small button mushrooms
225g (8oz) courgettes, sliced
1 x 200g can chopped tomatoes
150ml (5fl oz) cider
150ml (5fl oz) fish stock
1.5 x 15ml spoon (1 and a half tablespoons) cornflour
salt and black pepper
1 large packet scone mix
milk, for brushing
to make Father's Fish Cobbler
oven to 220°C / 425°F / Gas Mark 7.
the oil in a pan. Cook onion and garlic until soft
and transparent. Add the mushrooms, courgettes and
in the cider and fish stock. Bring to the boil. Blend
the cornflour with a little water and stir into the
until thickened, stirring continuously. Season to
taste. Remove from the heat. Stir in the fish and
prawns (if used).
make up the scone mixture following the packet instructions
or use your own recipe.
out the scone dough to 1cm (half an inch) thick. Cut
into approximately 16 small triangles.
the fish mixture into a large ovenproof dish. Arrange
the scone triangles on top, overlapping slightly.
with milk and bake for 30 - 35 minutes until golden
brown. Serve with a selection of vegetables.
a home made scone mixture sift 225g (8oz) self-raising
flour and a pinch of salt together. Rub in 55g (2oz)
butter or margarine. Stir in 150ml (5fl oz) milk,
knead together. Use in pargraph five above.
4 - 6
with the permission of Seafish - www.seafish.org