mediterranean seafood pie
PREPARATION: 10 MINUTES, COOKING: 25 MINUTES
2 pounds (1 kg) potatoes
1 1/2 tablespoons (22 ml) olive oil
1 large leek, white part only, thinly sliced
1 clove garlic, crushed
14 1/2 ounce (400 ml) can diced tomatoes
1/4 teaspoon (1 ml) dried oregano
2/3 pound (350 g) frozen cooked mixed seafood, including mussels, shrimp and squid
freshly ground black pepper
1/4 cup (25 g) grated Parmesan
1 Peel the potatoes and cut into 1–2 inch (3–5 cm) chunks. Bring a saucepan of water to a boil, add the potatoes and return to a boil. Simmer 10 minutes, or until tender.
2 Meanwhile, preheat the broiler to high. Heat the oil in a large saucepan over a medium–high heat and cook the leek and garlic for 2–3 minutes, stirring, until the leek has softened. Add the tomatoes, rinsing out the can with 1 tablespoon (15 ml) water. Add the oregano and bring to a boil. Reduce the heat, cover and simmer for 2 minutes.
3 Add the seafood to the pan and return to a boil. Stir, cover the pan and simmer for another 2 minutes, or until seafood is thoroughly heated through. Season with pepper. Pour the seafood mixture into a 6-cup (1.5 liter) ovenproof dish.
4 Drain the potatoes, mash them and spoon them evenly over the top of the seafood, forking them up to the edge of the dish. Sprinkle with the Parmesan and broil for 12–13 minutes, or until the topping is golden.
|mediterranean seafood pie|