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Ingredients 455g (1lb) cod or coley, cubed
115g (4oz) peeled prawns (optional)
1 x 15ml spoon (1 tablespoon) sunflower oil
1 medium onion, chopped
1 clove garlic, crushed
115g (4oz) small button mushrooms
225g (8oz) courgettes, sliced
1 x 200g can chopped tomatoes
150ml (5fl oz) cider
150ml (5fl oz) fish stock
1.5 x 15ml spoon (1 and a half tablespoons) cornflour
salt and black pepper
1 large packet scone mix
milk, for brushing
Serves 4-6 Tip: For a home made scone mixture sift 225g (8oz) self-raising flour and a pinch of salt together. Rub in 55g (2oz) butter or margarine. Stir in 150ml (5fl oz) milk, knead together. Use as in method 5.
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Method
Preheat oven to 220°C/425°F, Gas Mark 7
Heat the oil in a pan. Cook onion and garlic until soft and transparent. Add the mushrooms, courgettes and chopped tomatoes.
Stir in the cider and fish stock. Bring to the boil. Blend the cornflour with a little water and stir into the mixture.
Cook until thickened, stirring continuously. Season to taste. Remove from the heat. Stir in the fish and prawns (if used).
Meanwhile make up the scone mixture following the packet instructions or use your own recipe.
Roll out the scone dough to 1cm (half an inch) thick. Cut into approximately 16 small triangles.
Transfer the fish mixture into a large ovenproof dish. Arrange the scone triangles on top, overlapping slightly.
Brush with milk and bake for 30-35 minutes until golden brown. Serve with a selection of vegetables. |
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Father's Fish Cobbler
