Seafood Saffron Pie

21. Oct, 2015

Very rich and delicious. Great for entertaining.


30-35 prawns deveined and shelled, 750g fresh fish deboned and skinless, 1 onion chopped, 1 red pepper chopped, 5 leeks chopped, 2 carrots chopped, milk, few strands saffron, paprika, salt, pepper, thyme, crushed garlic.

Place the cleaned prawns and fish (the fish must be cut into bite size pieces) in a bowl. Add two teaspoons crushed garlic, salt and pepper and paprika and leave aside to marinate. In a separate little bowl add the saffron to 5 tablespoons of milk and set aside. In a large pot fry the onions, peppers, leeks, and carrots. Add salt and pepper and thyme to taste. Fry until softened. Add the fish and prawns and cook for 5 minutes. Then dissolve 1 tablespoon of flour in the saffron milk and add to the pot. Add a little milk at a time to make a thick sauce. Cook for a few minutes and then place in an oven proof dish. I made individual pies. Now make a creamy mash to top the pie. I use warm milk, butter, crushed garlic and salt before I mash my potatoes. I also add a pinch of baking powder as this keeps the mash light and fluffy. When the filling has cooled, spoon the mash over. Sprinkle with grated parmesan and bake at 180deg celsius for 30 minutes or until the top is browned. Let stand for 10 minutes before serving. I served the pie with crusty garlic mozzarella bread.

P.S. You could leave out the prawns and use different kinds of fish, like pink salmon, haddock and hake. Also if you don't like the taste of saffron you could leave it out.