preheat oven to 350ºf or 180º c to prepare fish stock place into a pot fish bones or some fish pieces small chopped celery stalk one peeled garlic clove small onion peeled and chopped one half bay leaf 1 quart water 1 glass white wine bring to boil simmer for a fifteen minutes , drain and set liquid aside we recommend having a small glass of refreshing white wine at this point To prepare fish pie Place potatoes into a separate pot with small amount of olive oil. Add the remainder of fish cut into pieces. Add tomatoes, stir and add one tsp paprika. Add the fish stock, cover and cook over low heat until potatoes are almost tender. Chop garlic, parsley, dilute saffron with a little hot soup, add pepper, diluting with a little of the potato/fish soup . Season to taste. Pour over the potatoes. Remove from heat. to prepare basic pastry. put 1/3 cup boiling water into a bowl. Slowly add 1/3 cup olive oil, stirring well to blend. Add 1-1/2 cups flour,1/2 tsp salt and 1/4 tsp baking powder mixing until blended. Form into a ball and roll onto a board to about 1/8 inch thick. Cut into rounds with a glass. place over the potato/fish mixture. Bake for ten or fifteen minutes or until golden brown. Serve hot. What wine to serve? We recommend the rest of the dry white wine. back to index

Fish Pie Suggested Ingedients for 4 persons basic pastry dough for topping. fish stock 2 small to medium peeled chopped potatoes 5 small peeled seeded chopped tomatoes 1/2 pound fresh chopped bacalao (or substitute your favorite mild fish. ) 1-1/2 cups flour baking powder 3 cloves garlic one small onion paprika parsley a few threads saffron 1 bay leaf olive oil salt pepper dry white wine