Baked Fish Cobbler 

Baked Fish Cobbler

(0)

Calories:512 kcal
Difficulty:easy
Preparation:90 min
Ready in:90 min
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1 serving contains (Percentage of daily recommendation)
Calories512 kcal(26%)
Protein35 g(70%)
Fat17 g(21%)
Carbohydrates52 g(20%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe author: EAT SMARTER

Ingredients

For servings

2 tablespoonsOil
2shallots peeled and chopped
1 clovegarlic chopped
1 ⅓ cupsMushrooms cleaned and chopped
1zucchini rinsed, trimmed and chopped
2tomatoes rinsed, quartered, deseeded and finely chopped
⅜ cupswhite wine
⅞ cupsFish broth approx.
1 tablespoonCorn starch
2 tablespoonsparsley chopped
3 ⅓ cupsfish fillets e. g. coley, rinsed, dried and chopped
1 cupshrimp prepared, rinsed and dried
Topping
1 ⅔ cupsAll purpose flour
3 teaspoonsBaking powder
½ teaspoonssalt
⅔ cupsmilk approx.
¾ cupsCheese grated
Also
flour (for the work surface)
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Directions

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.
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