Name: Sicilian Fish Pie
Yield: Serves 4
Cuisine: British
Ingredients: 125 g (4½ oz) butter, cut into small pieces and slightly softened; 1 tablespoon capers, rinsed and drained; 50 g (2 oz) green olives, stoned and chopped; 50 g (2 oz) lard, cut into small pieces; salt and pepper; 4 medium courgettes, trimmed and cut into julienne strips; 1 egg yolk; salt; 125 g (4½ oz) caster sugar; 1 celery stalk, finely sliced; 300 g (10½ oz) plain flour; 2 tablespoons finely grated orange peel; 3 egg yolks, lightly beaten; 400 g (14 oz) swordfish or other fish, skinned and cut into 2.5cm (1 inch) cubes; 10 g (½ oz) butter; 1 egg; 1 medium onion, finely chopped; 1 tablespoon tomato purée; 2-3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is traditionally made with swordfish, which is not always readily available in Britain, so you can use other fish, but if you can get swordfish, it’s probably best. Good substitutes are anglefish, monkfish, shark, or even halibut. The great feature of this particular pie is the rather unusual pastry in which it is cooked, and which forms the pot, but if you can’t be bothered to make it, then just use shortcrust.