FILO-TOPPED FISH PIE

Filo-topped fish pie image

Fish pie doesn't have to mean heavy mashed potato. Light, crisp pastry tops this tomato-based recipe with halibut, sea bass and prawns

Provided by Angela Boggiano

Time 1h5m

Number Of Ingredients 14

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Ingredients

100g butter
1 onion , finely chopped
1 fennel bulb , finely chopped
1 garlic clove , finely chopped
1 tbsp tomato purée
200ml white wine
400g can chopped tomato
150ml double cream
300g sea bass fillets, skinned and cut into large pieces
250g halibut , skinned and cut into large pieces
200g large raw prawn
small pack flat-leaf parsley , chopped
2 tbsp chopped tarragon
6 sheets filo pastry measuring 30 x 25cm

Steps:

Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.
Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.
Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.
When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.

Nutrition Facts : Calories 484 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.8 milligram of sodium