A crunchy Crumble topping makes a big difference to a fish pie. The fish can be replaced with others that are more to your liking, but a nice, popular fish is the White Fish that is used here – I’ve had this in the past with Haddock, Salmon or Prawns, and it’s quite nice with a variety of different fish in the same meal.
To serve 4
1tbsp Rapeseed Oil
1 Onion, Finely Chopped
2 Garlic Cloves, Crushed
1 Medium Courgette, Diced
1tbsp Tomato Puree
400g Tin Chopped Tomatoes
75g Pitted Black Olives, Roughly Chopped (optional)
200ml Fish Stock
75g Fresh Brown Breadcrumbs
50g Mature Cheddar Cheese, Grated
15g Pine Nuts
25g Butter, Melted
400g White Fish Fillets
Small Handful Fresh Basil, Roughly Chopped
1. Heat the Oil in a large Saucepan, and add the Onion and Garlic and cook over a medium-low heat for ten minutes. Stir in the Courgette, Tomato Puree, Tomatoes, Olives, Capers and Fish Stock, and bring to the boil, before lowering the heat and simmering for ten minutes until the liquid reduces and the sauce thickens a bit.
2. Heat the oven to 200C, and make a crumble topping by mixing the Breadcrumbs, Cheese, Pine Nuts and Butter together, before seasoning and setting aside.
3. Add the Fish and Basil to the sauce and cook for a few minutes until the Fish begins to flake.
4. Stir gently using a spoon to break the Fish up a bit more, and then pour the mixture into an ovenproof dish, before evenly covering with the crunch topping, and then bake for twenty to twenty five minutes, until piping hot through, and the crumble is golden brown
Photo Courtesy of: Anonymous to You