Ingredients with Measurements:
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups vegetable broth
• 1 cup frozen peas
• 2 cups cooked and flaked kumukunsi fish
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup plain Greek yogurt
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten
Special equipment needed:
• 9-inch pie dish
• Rolling pin
• Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
3. Add the flour, oregano, thyme, paprika, salt, and pepper and cook, stirring constantly, for 1 minute.
4. Slowly add the vegetable broth, stirring constantly, and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
5. Add the peas, kumukunsi fish, parsley, dill, and lemon juice and stir to combine. Simmer for 5 minutes.
6. Remove from the heat and stir in the Greek yogurt.
7. Transfer the mixture to the prepared pie dish.
8. On a lightly floured surface, roll out one sheet of puff pastry to fit the top of the pie dish. Place the pastry on top of the filling and press the edges to seal.
9. Cut a few slits in the top of the pastry to allow steam to escape.
10. Brush the top of the pastry with the beaten egg.
11. Bake for 25 minutes, or until the pastry is golden brown.
12. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 310
Fat: 14 g
Carbohydrates: 28 g
Protein: 17 g
Substitutions for Ingredients:
• Olive oil – canola oil
• Onion – shallot
• Vegetable broth – chicken broth
• Kumukunsi fish – any white fish
• Greek yogurt – sour cream
• Puff pastry – phyllo dough
Variations:
• Add 1 cup of chopped mushrooms to the filling
• Substitute the oregano and thyme with 1 teaspoon of Italian seasoning
• Add 1/2 cup of grated cheese to the filling
Tips and tricks:
• Make sure the puff pastry is completely thawed before using
• Brush the top of the pastry with egg wash for a golden brown finish
• Let the pie cool for 10 minutes before serving for the best texture
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation ideas:
Garnish with fresh herbs and serve with a side of steamed vegetables.
Garnishes:
• Chopped fresh parsley
• Chopped fresh dill
• Chopped fresh chives
Pairings:
• Roasted potatoes
• Steamed vegetables
• Green salad
Suggested side dishes:
• Roasted potatoes
• Steamed vegetables
• Green salad
Troubleshooting advice:
• Make sure the puff pastry is completely thawed before using
• If the pastry is not browning, brush the top with egg wash
Food safety advice:
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F for 10 minutes, or until heated through.
Food history:
Kumukunsi is a type of fish that is native to the Caribbean. It is often used in stews and pies and is known for its mild flavor and flaky texture.
Flavor profiles:
This dish is savory and slightly smoky, with a hint of lemon and herbs.
Serving suggestions:
Serve with a side of roasted potatoes or steamed vegetables and a green salad.
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