A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sicilian Fish Pie
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- #32036
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (12 ounce size) rich shortcrust pastry
2 tablespoons caster sugar
1/2 teaspoon grated lemon rind
3 egg yolks
12 ounces white fish steaks
1 large stalk celery
3 ounces pitted green olives
1 large onion
3 tablespoons olive oil
1 tablespoon drained capers
2 tablespoons tomato puree
salt and pepper
3 courgettes
1 egg
3 tablespoons plain flour
oil, for deep frying
1 egg yolk
directions
Make pastry, adding sugar and lemon rind with 3 egg yolks.
Cube fish, chop celery, slice olives. Peel and slice onion.
Heat oil in a saucepan, add onion and fry until golden. Add celery, olives, capers, tomato puree, fish, 1/4 pint water and seasoning. Simmer for 15 minutes.
Preheat oven to 450 degrees F.
Cut courgettes into thin fingers. Beat egg, season flour. Dip courgettes into egg, then into flour. Deep fry until golden. Drain.
Divide dough into thirds. Roll out one and use to line a greased and floured 8 inch springform tin. Roll out remaining dough to two 8 inch rounds.
Layer fish mixture, courgettes and dough rounds in tin. Brush with beaten egg yolk and bake for 50 minutes. Remove from tin and serve hot.
added by
speninv
nutrition data
Nutritional data has not been calculated yet.
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