Baked Fish Cobbler
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 2 shallots (peeled and chopped)
- 1 clove garlic cloves (chopped)
- 1.333 cups Mushrooms (cleaned and chopped)
- 1 Zucchini (rinsed, trimmed and chopped)
- 2 Tomatoes (rinsed, quartered, deseeded and finely chopped)
- ⅜ cup white wine
- ⅞ cup Fish broth (approx.)
- 1 Tbsp Corn starch
- 2 Tbsps parsley (chopped)
- 3.333 cups fish fillets (e. g. coley, rinsed, dried and chopped)
- 1 cup shrimp (prepared, rinsed and dried)
- Topping
- 1 ⅔ cups all-purpose flour
- 3 tsps Baking powder
- ½ tsp salt
- ⅔ cup milk (approx.)
- ¾ cup Cheese (grated)
- Also
- flour (for the work surface)
Product recommendation
Not suitable for freezing
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Heat the oil in a pan and soften the shallots and garlic. Add the mushrooms, zucchini and tomatoes.
3.
Pour in the white wine and fish broth and bring to a boil. Mix the corn starch to a paste with cold water and stir in to bind the sauce.
4.
Remove from the heat and stir in the parsley, fish and shrimps, season with salt and pepper and turn into an ovenproof dish.
5.
To make the topping, mix together the flour, baking powder, salt, butter and just enough milk to make a smooth dough which does not stick to your hands.
6.
Roll out to about 1.5 cm/1/2 " thick on a floured work surface and cut out circles of about 3 cm/1 1/4 " diameter. Brush the circles with milk and lay on top of the fish mixture overlapping like tiles.
7.
Scatter with cheese and bake for around 30 minutes until golden brown.
