Fast fish pie
This is a winner for midweek meals, as you can make double and freeze one whole pie, so that you've always got an emergency supper ready to reheat
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- Heat 1 tbsp olive oil in a non-stick frying pan and tip in the celery and garlic. Cook over a high heat for 2 mins or until softened, then add in the tomatoes. Cook for another 3 mins until starting to burst. Stir in the tomato purée and fish, then pour over the stock or wine. Turn down the heat, simmer for 3 mins, then tip in the prawns and cook for a further 2 mins until the prawns are heated through and the fish flakes easily. Stir through the tarragon and spoon the mixture into a medium-sized oval pie dish.
- Meanwhile, cook the potatoes in salted boiling water for 15 mins until softened. Drain and mash together with the remaining olive oil, 3 tbsp water and the spring onions. Spoon over the fish mixture and smooth all over to cover. Run a fork over the surface to create swirls, then cook under a hot grill for 10 mins until the topping is lightly browned.
Per serving
364 kcalories, protein 24.0g, carbohydrate 35.0g, fat 15.0 g, saturated fat 2.0g, fibre 3.0g, sugar 3.0g, salt 1.33 g
Recipe from Good Food magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/1767/
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Ingredients
- 5 tbsp olive oil
- 2 sticks celery , chopped
- 1 garlic clove , sliced
- 200g pack cherry tomatoes , stems removed and halved if large
- 1 tbsp tomato purée
- 300g skinless boneless white fish fillets, cut into chunks
- 100ml vegetable stock or white wine
- 100g cooked prawns
- 2 sprigs tarragon , chopped
- 750g potatoes , peeled and quartered
- 2 spring onions , chopped
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Make double and freeze
Ingredients
- 5 tbsp olive oil
- 2 sticks celery , chopped
- 1 garlic clove , sliced
- 200g pack cherry tomatoes , stems removed and halved if large
- 1 tbsp tomato purée
- 300g skinless boneless white fish fillets, cut into chunks
- 100ml vegetable stock or white wine
- 100g cooked prawns
- 2 sprigs tarragon , chopped
- 750g potatoes , peeled and quartered
- 2 spring onions , chopped
Per serving
364 kcalories, protein 24.0g, carbohydrate 35.0g, fat 15.0 g, saturated fat 2.0g, fibre 3.0g, sugar 3.0g, salt 1.33 g
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13 March 2008
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