Italian Cuisine – Tomato & Basil Fish Pie Recipe

Elvis Elvis

Variation – Mix some grated cheese in with the mashed potato before spreading on the fish or serve sprinkled with some finely grated cheese.

Difficulty Rating: Moderate

Serves: 4

1 kg mixed fish fillets
1 handful of prawns
900 ml milk
1.2 litres water
2 sprigs of basil
1 sprig of lemon thyme
125 g butter
1 chopped onion
75g plain flour
30 ml tomato puree
30 ml chopped basil
12 medium potatoes
50 g butter
Salt and pepper

Italian Cuisine   Tomato & Basil Fish Pie Recipe

Poach the fish and prawns in 600ml of milk and 1.2 litres of water adding the basil and thyme sprigs. Allow to simmer for 4 minutes and then leave to cool. Drain and flake the fish, keep the liquid to one side for use later in the sauce. Melt 75g of butter and add the chopped onion, cook until the tender. Add the flour, tomato puree and half the chopped basil. Now gradually add the liquid from step 1 and bring to the boil. Season to taste and add the remaining chopped basil. Gently stir in the poached fish and prawns. Put mixture in a ovenproof dish. Peel and boil the potatoes until soft, add 50g of butter and 300ml of milk, mash until smooth. Spread the potato over the fish mixture. Bake in a pre-heated oven at 180c for approx. 30 minutes.