| 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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