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Recipe for :

Father's Fish Cobbler

This recipe for Father's Fish Cobbler comes from Seafish -

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 Father's Fish Cobbler

455g (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

How to make Father's Fish Cobbler

  • Preheat oven to 220°C / 425°F / Gas Mark 7.
  • Heat the oil in a pan. Cook onion and garlic until soft and transparent. Add the mushrooms, courgettes and chopped tomatoes.
  • Stir in the cider and fish stock. Bring to the boil. Blend the cornflour with a little water and stir into the mixture.
  • Cook until thickened, stirring continuously. Season to taste. Remove from the heat. Stir in the fish and prawns (if used).
  • Meanwhile make up the scone mixture following the packet instructions or use your own recipe.
  • Roll out the scone dough to 1cm (half an inch) thick. Cut into approximately 16 small triangles.
  • Transfer the fish mixture into a large ovenproof dish. Arrange the scone triangles on top, overlapping slightly.
  • Brush with milk and bake for 30 - 35 minutes until golden brown. Serve with a selection of vegetables.


For 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.

Serves 4 - 6





Reproduced with the permission of Seafish -