| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Naga |
Malta |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
White fish |
| 2 |
|
Sliced onion |
| 1 |
|
Clove garlic |
| 1 |
|
Cauliflower; boiled untill soft, and devided in very small pieces |
| 1 |
cn |
Tomatoes; or 2large tomatoes cut in small pieces |
|
|
Some black olives; diced |
| 1/2 |
|
Rinde of a lemon; grated |
| 2 |
tb |
Raisins |
| 2 |
tb |
Oregon and mint mixed. [fresh preferable] |
| 1 |
tb |
Mixed spice |
| 1/2 |
ts |
Nutmeg |
| 4 |
tb |
Olive oil |
|
|
Salt and Pepper to taste |
|
|
Oil for frying |
INSTRUCTIONS
Cut up the fish into managable pieces and coat in flower to which some salt
has been added. Fry in the oil till cooked. Then remove any bones and dice,
the size of a small wallnut. Fry the onion with the garlic till svery
slightly golden.
in a mixing bowl, put in the fish, onion, cauliflower, olives, tomatoes,
mixed herbs, lemon rind, spices, herbs, olive oiland salt and pepper to
taste and mix well with a wooden spoon.
Line a greased 12 inch round shallow baking dish[about 1 inch deep] with
either a short crust or puff pastry. Throw in the mixture evenly and cover
with pastry. secure the bottom and top pastry with a fork, pierce the
surface with a fork and put asmall ball of pastry at the center of the pie.
Bake in the middle shelve of a hot oven till golden. To serve cut in
wedges.
Posted to MM-Recipes Digest by acam@orbit.net.mt on Feb 17, 1998
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