FISH PIE

Mediterranean fish pie is another delicious fish dish said to have originated by the fishermen on the Cote d'Azur. They would use the remains of the day’s catch and cook the dish in the baker’s oven while it was still warm from baking the bread!

INGREDIENTS

·         1½ lbs (675g) white skinless, boneless fish fillets such as turbot, sea bass, cod or whatever you prefer.

·         4 medium potatoes

·         2 onions, peeled and sliced thinly

·         2 cloves garlic, finely chopped

·         2 tablespoons olive oil

·         1 bay leaf

·         sprig thyme

·         4 tomatoes, skinned, sliced or chopped

·         2 tablespoons (30mls) orange juice

·         4 tablespoons (40mls) dry white wine

·         ½ teaspoon saffron threads steeped in 3 tablespoons boiling water

·         Salt and pepper to season

METHOD

1. Boil the potatoes in their skins for 10 minutes and allow to cool.

2. Heat the olive oil in a heavy bottomed pan and sweat the onions over a medium heat for 5 minutes.

3. Add the garlic and continue cooking for another 5 minutes or until the onions are soft and golden brown.

4. Remove the skin from the potatoes, (you can leave them on if you prefer) and slice them thinly.

5. Lightly butter a 3½ (2 litre) pint oven proof dish and place half of the slice potatoes over the bottom of the dish.

6. Layer half of the onions over the potatoes, season with salt and black pepper.

7. Place the fish fillets over the onions and potatoes.

8. Now place the tomatoes over the fish fillets and then continue with a layer of sliced onions and finally, a layer of sliced potatoes.

9. Sprinkle the orange juice, wine and saffron water over the dish, season with salt and pepper.

10. Drizzle olive oil over the top and bake in the oven at 190°C (375°F/Gas 5) for about 30 minutes or until the potatoes are golden brown and the fish has cooked.