Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | - Cal/serving: 275 Prep Time: 20 Min Cooking Time: 40 Min |
| 1 pack | Haddock fillets; frozen, cooked (700g)(1 1/2 lbs) |
| 2 tablespoons | Butter |
| ½ cup | Onion; chopped |
| 1 \N | Garlic clove; crushed |
| 1 cup | Zucchini; diced |
| 2 tablespoons | Flour |
| ½ teaspoon | Salt |
| 1 dash | Pepper |
| ½ teaspoon | Thyme |
| ½ teaspoon | Basil |
| 2 cups | Tomatoes; peeled, seeded chopped |
| 1 \N | Pie crust (9 inch) |
Note: Boston bluefish, cod or turbot may be substituted for Haddock.
Break fillets in chunks. Saut* onion, garlic and zucchini until vegetables are tender. Blend in flour, seasonings and herbs. Add tomatoes and cook 5 min or until sauce is thick. Add fish and pour into a 9 inch pie plate. Cover with pastry; trim and flute. Bake at 200C(400F) 25 to 30 minutes or until pastry is golden brown. Allow pie to stand 10 minutes before serving Source: Fisheries Food Centre
: Department of Fisheries and Oceans : Ottawa, Ontario, K1A 0E6 Typos by Vern - Know-wud-I-mean