You are here

Ocean Pie

creative.chef's picture
  Eggplants 3 Large (About 0.5 pound Each)
  Haddock fillet/Mackerel fillets 1⁄2 Pound, smoked
  Oil 1⁄3 Cup (5.33 tbs)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Chopped parsley 1 Tablespoon
  Ground cumin 1 Pinch
  Tomato paste 3 Tablespoon
  Lemon 1 , juiced
  Tomatoes 4 , skinned, seeded and sliced
  Shredded almonds 2 Tablespoon
  Salt To Taste
  Pepper To Taste

1 Peel the eggplants and cut them diagonally. Sprinkle the slices with salt and leave for 20 minutes to extract the moisture. Then rinse in cold water, drain and wipe with a cloth.
2 Place the mackerel or haddock in cold water in a deep pan. Bring to a boil, then simmer for 5-8 minutes. Remove the skin and bones.
3 Preheat the oven to 400°F.
4 Heat the oil in a saute pan. Saute the onion for 5 minutes until soft but not brown. Add the garlic and eggplant, cover the pan with a lid and fry for 5 minutes or until eggplant is soft. Add salt and pepper, parsley and cumin.
5 Transfer the vegetables to a shallow serving dish and place the fish on top.
6 Make a stock by stirring the tomato paste into cup hot water and adding the lemon juice and seasoning. Pour it over the pie.
7 Garnish with sliced tomato and a sprinkling of almonds and bake in the preheated oven for 20 minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (16 votes)