This recipe will serve 4 people.

Preparation Time: 45 Minutes

Cooking Time: 35 Minutes

Ingredients

1lb White Fish Salt and black pepper 1lb Tomatoes
1 Small Clove of Garlic 1 Small Green Pepper
1 Large Onion
2 Tablespoons of Oil
1 Level Tablespoon Finely Chopped Parsley
1 Bay Leaf
4oz Shortcrust Pastry
1 Small Egg

Method

1. Wash the fish and put it into a saucepan with salt, pepper, enough water to cover. Bring to just below boiling point and simmer for 10 minutes.

2. Skin the tomatoes and chop them roughly. Peel and roughly chop the garlic. Wash the pepper; remove the stalk, inner ribs and all seeds and chop the flesh into small pieces. Peel and roughly chop the onion.

3. Heat the oil in a frying pan, fry the onion and pepper over low heat for 5-10 minutes. Stir in the tomatoes, garlic parsley and crumpled bay leaf and cook for a further 5 minutes. Use salt and pepper to taste.

4. Lift the fish from the liquid, remove all skin and bones, and flake the flesh into the tomato mixture; put it into a deep 8 in. wide pie dish.

5. Roll out the prepared short-crust pasty on a floured surface to a circle to fit the pie dish.

6. Cover the fish with the pastry and make a slit in the center of the oven. Use the pastry trimmings to decorate the pie. Brush with beaten egg.

7. Bake the pie in the center of the oven, pre-heated to 425oF (gas mark 7) for 30-35 minutes or until golden brown.

8. Serve immediately, by itself or with a tossed green salad.

Note from Grandma

This dish makes the most of a small amount of cod or haddock. Any white fish combines with the spicy ingredients and pastry.