| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Fish, Vegetables, Seafood | 6 | Servings | |
INGREDIENTS
| – Cal/serving: 275 Prep Time: 20 Min Cooking Time: 40 Min | ||
| 1 | pk | Haddock fillets; frozen, cooked (700g)(1 1/2 lbs) |
| 2 | tb | Butter |
| 1/2 | c | Onion; chopped |
| 1 | Garlic clove; crushed | |
| 1 | c | Zucchini; diced |
| 2 | tb | Flour |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1/2 | ts | Thyme |
| 1/2 | ts | Basil |
| 2 | c | Tomatoes; peeled, seeded chopped |
| 1 | Pie crust (9 inch) |
INSTRUCTIONS
Note: Boston bluefish, cod or turbot may be substituted for Haddock. Break fillets in chunks. Saut* onion, garlic and zucchini until vegetables are tender. Blend in flour, seasonings and herbs. Add tomatoes and cook 5 min or until sauce is thick. Add fish and pour into a 9 inch pie plate. Cover with pastry; trim and flute. Bake at 200C(400F) 25 to 30 minutes or until pastry is golden brown. Allow pie to stand 10 minutes before serving Source: Fisheries Food Centre : Department of Fisheries and Oceans : Ottawa, Ontario, K1A 0E6 Typos by Vern - Know-wud-I-mean From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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