January 07, 2012

Comforting Mediterranean Fish Pie

Bubbling hot Mediterranean Fish Pie

There’s nothing more soothing than a steaming fish pie after a long day (alas we don’t have cold days in Dubai). Use any sustainable firm white fish fillets you can find in your area and if you can’t find salmon, use haddock fillets.  To make things easier for yourself, ask your fishmonger for skinned and deboned fish fillets.  Serves 4.

For the mash:
3 potatoes, peeled and cut into small cubes (they will cook faster this way)
2 tbsp extra virgin olive oil
1/4 cup skimmed milk

For the fish filling:
1 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
2 ripe tomatoes, grated
1 tbsp tomato paste
500gr white fish fillets, skinned, deboned and cut into chunks
200gr salmon fillets, skinned and cut into chunks
Salt and freshly ground black pepper
2 tsp plain flour (optional)
2 tbsp freshly chopped parsley
1 cup frozen peas, thawed in hot water and drained

Preheat the oven to 190C/375F/Gas 5.  Boil the potatoes in water for about 10 to 15 minutes until soft.  Drain and mash with olive oil, milk and season with salt.
For the fish filling, sauté the onion and garlic in olive oil until translucent.  Add the tomatoes, tomato paste, fish and seasoning and simmer uncovered for about 10 minutes.  If the sauce is too runny, mix the flour with some of the sauce and pour back into the pot.  Stir until the sauce thickens.  Add the parsley and peas and mix lightly to combine.
Pour the filling into a greased deep pie dish and top with mashed potato, using a fork to spread the mash.  Bake in the oven for 35 to 40 minutes.