June 21, 2018
Dinner, Main Dish, Fish,
Vegetables, Carrot, Cauliflower, Oven Bake, Stove Top, No Eggs, Non-Dairy more
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"This is a traditional Maltese fish dish. Like all pies, the flavor is improved if left to sit for a day and then warmed up!"
Fillet the fish, season with salt and pepper and then steam or shallow fry the fish. Do not overcook! You can use the fish carcass to make the stock.
In a large, wide saucepan, fry the finely chopped onions and garlic. Add the tomato puree, chopped cauliflower, and sliced carrots together with the fish stock and cook until the vegetables are tender. Add the chopped olives, capers, and sultana. Taste and add salt and pepper as needed.
Line a pie dish with 3/4 of the pastry. Place half of the vegetable mixture into the pie dish and spread the fish evenly over it, then cover the fish with the remaining half of the mixture. Spread the remaining pastry over the filling and with a pastry brush spread some beaten egg or milk over the crust. Prick all over with a fork.
Bake in a 350 degree oven until the pastry is golden brown. Do not serve until it has cooled a bit or it may crumble.
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