3 tbsp olive oil
1 large onion, thinly sliced
1 fennel bulb (about 250 g trimmed and thinly sliced
3 large garlic cloves, finely sliced
1 heaped tsp coriander seeds, lightly crushed
150 ml white wine
2 x 400 g cans chopped tomatoes with herbs
2 tbsp tomato purée
1 good pinch of saffron
1 bay leaf
1 tbsp fresh lemon juice
1 small bunch flat-leaf parsley, leaves roughly chopped
900 g mixed skinless firm white fish fillet, cut into chunks
350 g raw peeled king prawns
75 g finely grated Parmesan
50 g panko or coarse dried breadcrumbs
green salad, to serve (optional)
- Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.
- Heat oven to 220C/200C fan/gas 7. Stir the lemon juice and most of the parsley into the tomato mixture, pop the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up.
- Ladle the hot tomato and fish mixture into 6 individual pie dishes – they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like.