Left over braises make excellent pies.
Over many years I have cooked with one of my friends who now lives in Queensland. I help her cook, she helps me, and we respect each other’s taste in food and manner of working in the kitchen. We can chose to work together or ignore each other completely and do our own thing, but together over the many years we have prepared some excellent meals
Recently I spent time with her in Queensland and this fish braise was her idea – she thought it had Sicilian flavours, and it does. I thought that she was using far too much garlic and too many chillies in her recipe for it to be Sicilian, but she carried on regardless. I have to admit that the resulting fish braise tasted great; the flavours melded into a mild, sweet flavoured sauce with subtle tastes. We ended up with a thick fish soup (Zuppa Di Pesce) and ate it with bread .
|Ingredients for each pie|
I complemented her dish with some roasted peppers – they are in season in Queensland and I was able to purchase red, yellow and green peppers. These complimented the fish braise very well.
Both of us always cook too much food (just in case people are hungry), but also because we can both use leftovers creatively and needless to say we had fish braise and peppers left over, hence individual pies for the next day – these were my idea.
Some people hate anchovies; omit them all together, or use white anchovies if you prefer a milder taste (called boquerones).
For the fish braise:
½ cup extra virgin olive oil
800g red tomatoes, peeled and chopped into small pieces (or use tinned)
4- 6 anchovies chopped finely, ¾ cup of chopped parsley, fresh oregano and basil.
We accompanied the pie with this salad.