Spanish capsicum, fish, and fennel pie from Coming Home to Eat: Wholefood for the family by Jude Blereau

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nichill on February 06, 2016

    This was successful, despite various substitutions. I didn't have spelt flour, nor have ever cooked with it, so used strong wholemeal and plain white flour instead, using a little less water. It was a weird pastry dough to work with, and I found it too floppy to roll it out to the 33cm specified: Perhaps this would have been easier with spelt flour. Cooked in a fan oven at 10 degrees C below specified amounts, I felt the pastry could have coped with an extra 5 mins, but was just cooked after the full time. We used haddock, which is probably not powerful enough, given the recommendations for herring, mackerel, etc. A tablespoon of fresh torn basil leaves didn't register. With the milder fish, we might have been better with some indian spices and fewer tomatoes. I did put a few (60g) chickpeas in with the (250g) fish, and there was room in my 23cm flan tin for more of them. We were impressed with this, and would be happy to serve at an informal dinner party, with or without the fish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.