Pastel de Pescado (Fish Pie)
|Olive oil||3 Tablespoon|
|Almonds||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Tomatoes||2 Cup (32 tbs)|
|White fish fillets||4|
|Seasoned mashed potatoes||3 Cup (48 tbs)|
Heat oil in saucepan, add almonds and let color on all sides.
Lift out with slotted spoon, leaving Oil.
In same pan gently saute onions and garlic until transparent but not brown.
Add tomatoes and bay leaf, and simmer about 10 minutes, stirring occasionally.
Season to taste with salt and pepper.
Heat oven to 400Ã‚Â°F.
Butter casserole, and lay fish fillets over the bottom.
Place in oven, and bake 5 minutes, or until fish loses raw look.
Add 1 1/2 cups hot tomato mixture, then almonds, and cover with mashed potatoes.
Bake 20Ã¢â‚¬â€25 minutes; if necessary brown topping briefly under broiler.
Simmer remaining hot tomato mixture to reduce slightly, and serve over casserole.
Note: Any tender white-meat fish, either fresh or frozen (partially thawed), may be used.
Additional browned almonds may be scattered over potato topping.