Mediterranean fish pie

The pangrattato, toasted bread crumbs in Italian, adds a delightful crunch and paired tender fish and Mediterranean spices creates the perfect fish pie.
1H 40M


Pangrattato topping


1.Preheat oven to 180°C. Make pangrattato topping. Increase oven to 220°C. Line a large oven tray with baking paper.
2.Toss fennel, onion and garlic with half the oil; season. Spread over prepared tray; roast for 25 minutes or until just tender. Squeeze garlic flesh from skins; reserve roast vegetables.
3.Meanwhile, heat remaining oil in a 3-litre (12-cup) 30cm (12in) round ovenproof frying pan or flameproof roasting pan over medium heat. Cook capsicum, celery and parsley stalks, stirring, for 2 minutes or until softened. Add paprika and saffron; cook for 1 minute. Stir in tomato paste; cook for a further 1 minute. Increase heat to high; deglaze pan with wine.
4.Add stock, tomatoes and roast fennel mixture to pan with capsicum mixture; bring to the boil and simmer over medium-high heat for 25 minutes or until reduced by a third. Season to taste.
5.Gently press fish into tomato mixture to submerge. Bake for 15 minutes or until fish is cooked through.
6.Top fish pie with pangrattato topping to serve.

Coarsely chop bread; process until coarse crumbs form. Toss

with remaining ingredients. Spread over lined oven tray; bake for 5 minutes or until golden and crisp.


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