Garlic and seafood pie: Difference between revisions

Revision as of 15:47, 14 July 2016

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

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.

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

Method

1. Heat some olive oil and sauté the onions, garlic and peppers until they are soft.
2. In the meantime, poach the fish in the soup for about 20 minutes.
3. Add the sherry to the onion mixture, raise the heat and and reduce by about half.
4. Add the tomatoes, tomato purée, bay leaves, seasoning and saffron and simmer gently for about 10 minutes.
5. Discarding the bay leaves, spread the tomato and onion mixture over the bottom of an oven proof dish.
6. Add the chopped chervil and parsley to the soup/fish and mix well
7. Sprinkle the prawns over the top of the tomato mix
8. Pour the soup mixture over that top of the prawns
9. Mash the potatoes with the butter, a little milk and season well
10. Fork the mash on top of the prawns, creating 4 separate layers
11. 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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