fish pie recipe american

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An African fish pie is a popular West African streetfood – specifically in Cameroon, Nigeria and Ghana that is made with some sort of shortcut pastry fill with sardines and spices. Scatter with the grated cheese and put the pie immediately in the oven. Peel and dice kumara and potato, and boil in slightly salted water for 20 minutes or until tender, drain and mash to smooth consistency, set aside. In Cameroon, it is rolled up, while in other countries it is made in the shape of meat pie (empanadas). While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Pre-heat oven to 180°C. I differed from Jamie’s recipe slightly and used frozen hake and frozen haddock as I … Jamie advocates using frozen fish because as he says, why use beautiful fresh fish when you’re going to be using it in something like a pie? Place the To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Allow to stand for 10 minutes before serving. Cook and stir until onion has softened and turned translucent, about 5 minutes. Directions. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. This fish pie is one of those meals. Method. Season with salt and black pepper.

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