Spanish fish pie

Spanish fish pie

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Perfect for lunch or for picnics.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 large onion, finely chopped
750g firm white fish fillets
1 large tomato, peeled, seeded and finely chopped
1 garlic clove, crushed
2 tablespoons parsley, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon zest
55g stuffed olives, chopped
3 eggs, hard-boiled and coarsely chopped
2 quantities * rich shortcrust pastry [rid:4692]

Method

  1. Heat 3 tablespoons oil in a heavy frying pan and cook onion until soft and golden.
  2. Remove any skin and bones from fish, cut into fingers and add to pan with tomato, garlic, parsley, salt, pepper and lemon zest. Simmer for 10 minutes, stirring gently several times. Check seasoning, then allow to cool. Add olives and eggs.
  3. Roll out just over half the pastry dough thinly and use to line a 25 cm pie plate. Spoon in cold filling. Roll out remaining dough and cover pie. Chill for 20 minutes.
  4. Cut a few slits in the top for steam to escape and brush with remaining oil. Bake in a preheated hot oven (200°C) for 25 minutes or until pastry is golden brown and filling heated through. Cut into wedges to serve.
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