| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
lg |
Onion; roughly chopped |
| 2 |
ts |
Fresh thyme; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
|
400 gram can chopped plum tomatoes |
| 400 |
ml |
Water; (14fl oz) |
| 2 |
tb |
Tomato puree |
| 400 |
g |
Fresh cod; (14oz) |
| 500 |
g |
Diced potato; (1lb 2oz) |
| 25 |
g |
Butter; (1oz) |
| 1 |
tb |
Fresh chives; finely chopped |
|
|
Salt and freshly ground black pepper |
| 200 |
g |
Cooked frozen prawns; defrosted and |
|
|
; drained (7oz) |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Heat the oil in a frying pan over a moderate heat, add the onion, thyme and
garlic. Lower the heat and cook the onion for 3-4 minutes until the onion
is soft.
Add the tinned tomatoes, water and tomato puree and simmer for a further
10 minutes.
Place the cod in a saucepan, cover the cod with water and place over a
moderate heat, bring the water to the boil and simmer for 5 minutes.
Remove the cod from the pan when it is cool enough to handle, flake the cod
and remove the bones and skin.
Bring a pan of water to the boil over a moderate heat. Add a teaspoonful of
salt and the diced potato and cook for 5-6 minutes until tender. Drain the
diced potato, add the butter, chopped chives and add seasoning to taste.
Add the prawns and cod to the tomato and onion mixture, add seasoning to
taste. Place this mixture into a shallow oven proof dish and place the
diced potato on top. Place the dish in the preheated oven and bake for 25
minutes.
Notes Serve with a green salad or a selection of fresh green vegetables.
Converted by MC_Buster.
NOTES : An alternative potato topped fish pie.
Converted by MM_Buster v2.0l.
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