Name: Tomato and saffron fish pies
Cook time: 40 min
Total time: 40 min
Ingredients: 1 cup (250ml) fish stock; 1 bay leaf pinch saffron threads; 1 tablespoon olive oil; 1 red onion (170g), chopped finely; 3 clove garlic, crushed; 1 long fresh red chilli, sliced thinly; 1 red capsicum (200g), chopped coarsely; 410 gram canned crushed tomatoes; 650 gram firm white fish fillets, chopped coarsely; 2 tablespoon coarsely chopped fresh parsley; 1 thin french bread stick, sliced thickly

Ingredients

1 cup (250ml) fish stock

1 bay leaf pinch saffron threads

1 tablespoon olive oil

1 red onion (170g), chopped finely

3 clove garlic, crushed

1 long fresh red chilli, sliced thinly

1 red capsicum (200g), chopped coarsely

410 gram canned crushed tomatoes

650 gram firm white fish fillets, chopped coarsely

2 tablespoon coarsely chopped fresh parsley

1 thin french bread stick, sliced thickly

Method

1.Combine stock, bay leaf and saffron in medium saucepan. Bring to the boil; simmer, covered, 5 minutes.

2.Preheat oven to 220°C/425°F. Oil six 1-cup (250ml) ovenproof dishes.

3.Meanwhile, heat oil in large saucepan; cook onion, garlic, chilli and capsicum, stirring, until vegetables are tender. Add undrained tomatoes and hot stock mixture. Bring to the boil; simmer, uncovered, about 10 minutes or until thickened slightly. Remove from heat, stir in fish and parsley; season. Divide mixture among dishes; place on oven tray. Top each dish with two or three slices of bread. Spray bread with oil.

4.Bake uncovered, about 15 minutes or until bread is crisp.

We used ling in this recipe, but any white fish fillet will be fine
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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