Name: Mediterranean fish pie
Prep time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 1 large fennel bulb (550g), cut into 1cm thick slices, fronds reserved; 1 large red onion (300g), cut into thin wedges; 1 medium bulb garlic, cloves separated, unpeeled; ¼ cup (60ml) olive oil; 1 large red capsicum (bell pepper) (350g), chopped coarsely; 2 stalks celery (300g), chopped coarsely; 2 stalks fresh flat-leaf parsley, chopped finely; 3 teaspoons smoked paprika; ½ teaspoon saffron threads; 2 tablespoon tomato paste; ½ cup (125ml) dry white wine; 1 litre (4 cups) fish stock; 400 grams tomatoes (we recommend Kumato® tomatoes); 800 grams skinless blue-eye trevalla fillets, pin-boned, cut into 3cm pieces; Pangrattato topping; 520 grams day-old garlic sourdough bread, crusts removed; 1 tablespoon finely grated lemon rind; 2 tablespoons finely chopped; fresh flat-leaf parsley; ¼ cup (60ml) extra virgin olive oil

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.

Serves 4

Prep

1H 40M

Ingredients

1 large fennel bulb (550g), cut into 1cm thick slices, fronds reserved

1 large red onion (300g), cut into thin wedges

1 medium bulb garlic, cloves separated, unpeeled

¼ cup (60ml) olive oil

1 large red capsicum (bell pepper) (350g), chopped coarsely

2 stalks celery (300g), chopped coarsely

2 stalks fresh flat-leaf parsley, chopped finely

3 teaspoons smoked paprika

½ teaspoon saffron threads

2 tablespoon tomato paste

½ cup (125ml) dry white wine

1 litre (4 cups) fish stock

400 grams tomatoes (we recommend Kumato® tomatoes)

800 grams skinless blue-eye trevalla fillets, pin-boned, cut into 3cm pieces

Pangrattato topping

520 grams day-old garlic sourdough bread, crusts removed

1 tablespoon finely grated lemon rind

2 tablespoons finely chopped

fresh flat-leaf parsley

¼ cup (60ml) extra virgin olive oil

Method

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.
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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