Fish and potato pie

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR

1kg de­siree pota­toes, peeled, cut into small chunks

1 tea­spoon fen­nel seeds

30g but­ter

2 cloves gar­lic, chopped finely 6 Spring onions, sliced

2 sticks (200g) trimmed cel­ery, sliced ½ medium (500g) wom­bok (Chi­nese cab­bage), sliced

1⅓ cup (80ml) ex­tra vir­gin olive oil 600g firm white fish fil­lets, cut into 3cm chunks

2 ta­ble­spoons coarsely chopped fresh flat-leaf pars­ley

½ cup (60g) grated ched­dar cheese

1 Pre­heat oven to 200°C (180°C fan-forced). 2 Add pota­toes to a medium saucepan of salted wa­ter; bring to the boil. Boil, cov­ered, for 12 min­utes or un­til soft.

3 Mean­while, coarsely grind the seeds with a mor­tar and pes­tle or spice grinder. Melt but­ter in a deep fry­ing pan over medium heat; fry seeds and gar­lic for 1 minute. Add onion and cel­ery; cook, stir­ring, un­til onion is lightly golden. Add cab­bage; cook, cov­ered, for a fur­ther 5 min­utes, stir­ring oc­ca­sion­ally, or un­til cab­bage is just ten­der. Sea­son to taste.

4 Drain pota­toes. Re­turn to the hot pan for 1 minute. Lightly mash potato with oil; sea­son to taste.

5 Place cab­bage mix­ture over base of 2-litre (8-cup) oven­proof dish. Top with fish then half the pars­ley. Spoon potato over the fish; scat­ter with cheese.

6 Bake pie for 30 min­utes or un­til golden brown. Scat­ter with re­main­ing pars­ley. Not suit­able to freeze or mi­crowave.

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