Thursday 25 March 2010

Recipe - Cod, Tomato and Potato Mash Pie

This recipe is one I made up just to use some stuff that was in my cupboards, in the freezer and so on.

There is always the odd vegetable around that is threatening to go really bad, there is that Unidentified Frozen Object in the freezer compartment and so on. Some days I just take stock of what I got and try to get something edible out of it. This time, this was the end result.

Leftover mash is great to use in pies so there's half a dish decided already. Finding a cod fillet in the freezer moved the decision towards some kind of fish pie. Add a tin of chopped tomatoes and you're almost there. Some rummaging around on my vegetable shelf and in the cupboards and it all came together.

You might notice that I actually use quite a small amount of the tomato sauce in this recipe so you'll be glad, yes you in particular Pete ;), to know that the next post will use the remainder of the sauce for another recipe. No wastage here this time. Also, the cod in question is of the sustainably sourced sort.

Enough chit-chat, let's make some pies...

Ingredients (served 1 Mikey)
1 batch of leftover potato mash
1 skinless cod fillet

Tomato sauce
Olive oil
1/2 red onion, quartered and thinly sliced
1 - 2 cloves of garlic, thinly sliced
1 red chili, thinly sliced - deseeded if you wish
1 tin of chopped tomatoes
Black sliced olives
Worcestershire sauce

Pre-heat the oven to 200c.

Start by making the tomato sauce. Heat some olive oil in a pan on a medium heat. Chuck in the onion, garlic and chili and let that sizzle for a couple of minutes until the onion starts to soften up. Pour in the tomatoes and stir in some olives. Add a splash or two of Worcestershire sauce, some sugar and season to taste. Let this simmer for a couple of minutes. Put to the side.

Put a layer of potato mash on the bottom of a deep-ish ovensafe dish that is big enough to hold the cod fillet in a single layer. Pop the cod fillet on top of the mash. Spoon on some tomato sauce on top of the cod, enough to cover it. Finish it all off by covering it all, pipe it if you are a bit faffy like me, with some more potato mash.

Pop it into the oven for about 20 - 25 minutes or until piping hot and the mash starting to get some colour.


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// Mike