Fish pie doesn’t have to mean heavy mashed potato. Light, crisp pastry tops this tomato-based recipe with halibut, sea bass and prawns
Prep:25 mins
Serves 6
100g butter1 onion, finely chopped1 fennel bulb, finely chopped1 garlic clove, finely chopped1 tbsp tomato purée200ml white wine400g can chopped tomato150ml double cream300g sea bass fillets, skinned and cut into large pieces250g halibut, skinned and cut into large pieces200g large raw prawnsmall pack flat-leaf parsley, chopped2 tbsp chopped tarragon6 sheets filo pastry measuring 30 x 25cm
STEP 1Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.STEP 2Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.STEP 3Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.STEP 4When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.
