Garlic and seafood pie: Difference between revisions
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|description=Because necessity is the mother of invention, this recipe began life as Julia's wonderful Caldeirada estilo Nazare and ended up as a very garlicky | |description=Because necessity is the mother of invention, this recipe began life as Julia's wonderful Caldeirada estilo Nazare and ended up as a very garlicky | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->Because necessity is the mother of invention, this recipe began life as Julia's wonderful [[Caldeirada estilo Nazaré]] and ended up as a very garlicky ''Captain's pie''. | ||
Rather than desecrate the [[Caldeirada estilo Nazaré|original recipe]], I have plagiarised most of it again here. I used my favourite fish, [[basa]] and ''sandwich'' [[prawns]] because they were economical. As I had no [[fish stock]], I thought a high quality, ready-made leek and potato soup would work instead. The final deviation was to put in a good slug of [[sherry]] instead of [[white wine]] and a mix of [[chervil]] and [[parsley]]. Otherwise, everything is pretty similar to the original. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2835 | |TotalCalories = 2835 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:Garlic and seafood pie recipe.jpg| | |Image = [[Image:Garlic and seafood pie recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
</ | <span class="review"> | ||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Love Garlic?</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">If you do then you'll love this - Wow!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
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* Preheat oven to 180° C (350° F - gas 4) | * Preheat oven to 180° C (350° F - gas 4) | ||
* Peel, quarter and boil the [[potatoes]], drain well | * Peel, quarter and boil the [[potatoes]], drain well | ||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Garlic and seafood pie strata.jpg|Ready for the oven | |||
Image:Garlic and seafood pie recipe layers 1 and 2.jpg|Layers 1 and 2 | |||
Image:Garlicky tomato and basa in soup.jpg|Basa in soup and garlicky tomato and pepper sauce | |||
</gallery> | |||
===Method=== | ===Method=== | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/prawns|#prawns]] [[Special:Search/garlicandseafoodpie|#garlicandseafoodpie]] [[Special:Search/chervil|#chervil]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/parsley|#parsley]] [[Special:Search/butter|#butter]] [[Special:Search/saffron|#saffron]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/onion|#onion]] [[Special:Search/basa|#basa]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 18:39, 8 December 2022
Because necessity is the mother of invention, this recipe began life as Julia's wonderful Caldeirada estilo Nazaré and ended up as a very garlicky Captain's pie.
Rather than desecrate the original recipe, I have plagiarised most of it again here. I used my favourite fish, basa and sandwich prawns because they were economical. As I had no fish stock, I thought a high quality, ready-made leek and potato soup would work instead. The final deviation was to put in a good slug of sherry instead of white wine and a mix of chervil and parsley. Otherwise, everything is pretty similar to the original.
| Garlic and seafood pie | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 708 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewLove Garlic? 5/5 If you do then you'll love this - Wow! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 onions, peeled and diced
- 1 bulb garlic, peeled and crushed
- 1 red pepper, sliced or you can use an equivalent mixture of colours
- Olive oil
- 1 litre leek and potato soup
- 265g basa fillets, cut into bite-sized pieces
- 125 ml dry sherry
- 400g tin tomatoes
- 1 tablespoon tomato purée
- 2 fresh bay leaves
- Salt and pepper
- A good pinch of saffron strands
- Parsley and chervil (celery leaves or cutting celery), chopped
- 250 g prawns
- 4 large potatoes
- 2 tablespoons of butter and a dash of milk for the mashed potato
Mise en place
- Preheat oven to 180° C (350° F - gas 4)
- Peel, quarter and boil the potatoes, drain well
-
Ready for the oven
-
Layers 1 and 2
-
Basa in soup and garlicky tomato and pepper sauce
Method
- Heat some olive oil and sauté the onions, garlic and peppers until they are soft.
- In the meantime, poach the fish in the soup for about 20 minutes.
- Add the sherry to the onion mixture, raise the heat and and reduce by about half.
- Add the tomatoes, tomato purée, bay leaves, seasoning and saffron and simmer gently for about 10 minutes.
- Discarding the bay leaves, spread the tomato and onion mixture over the bottom of an oven proof dish.
- Add the chopped chervil and parsley to the soup/fish and mix well
- Sprinkle the prawns over the top of the tomato mix
- Pour the soup mixture over that top of the prawns
- Mash the potatoes with the butter, a little milk and season well
- Fork the mash on top of the prawns, creating 4 separate layers
- Bake for about 30 minutes at the top of the oven
Chef's note
If (like this one) the dish is quite full, lay a sheet of tin-foil under the dish to save on the oven cleaning.
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