Garlic and seafood pie: Difference between revisions
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|title=Garlic and seafood pie, Garlic recipe Cooking Wiki | |||
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|keywords=Garlic and seafood pie recipe Garlic recipes from The cook's Wiki | |||
|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 | |||
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{{recipesummary | {{recipesummary | ||
|DatePublished=3rd November 2012 | |||
|Author=Chef | |||
|Servings = Serves 4 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 15 minutes | |TotalTime = 1 hour 15 minutes | ||
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[[Image:Garlic and seafood pie recipe layers 1 and 2.jpg|thumb|300px|right|Layers 1 and 2]] | [[Image:Garlic and seafood pie recipe layers 1 and 2.jpg|thumb|300px|right|Layers 1 and 2]] | ||
[[Image:Garlicky tomato and basa in soup.jpg|thumb|300px|right|Basa in soup and garlicky tomato and pepper sauce]] | [[Image:Garlicky tomato and basa in soup.jpg|thumb|300px|right|Basa in soup and garlicky tomato and pepper sauce]] | ||
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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''. | 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. | 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. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 [[onions]], peeled and diced | | 2 [[onions]], peeled and diced | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * 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 | ||
===Method=== | ===Method=== | ||
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|Add the [[sherry]] to the [[onion]] mixture, raise the heat and and reduce by about half. | |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. | |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 | |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 | | Add the chopped [[chervil]] and [[parsley]] to the soup/fish and mix well | ||
| Sprinkle the [[prawns]] over the top of the [[tomato]] mix | | Sprinkle the [[prawns]] over the top of the [[tomato]] mix | ||
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===Chef's note=== | ===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. | 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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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Garlic recipes]] | [[Category:Garlic recipes]] | ||
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[[Category:Poached]] | [[Category:Poached]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 17:48, 18 March 2014
| Garlic and seafood pie | |
|---|---|
 |
| Servings: | Serves 4 |
| 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
- 265 g basa fillets, cut into bite-sized pieces
- about 1/2 cup of dry sherry
- 400 g 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
- 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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