Ingredients
- 275 prep time
- 20 min cooking time
- 1 garlic clove
- 1 pie crust
- 2 c tomatoes
- 1 c zucchini
- 1/2 c onion
- 2 tb butter
- 2 tb flour
- 1/2 ts salt
- 1/2 ts thyme
- 1 ds pepper
- 1/2 ts basil
- 1 package haddock fillets
Note: Boston bluefish, cod or turbot may be substituted for Haddock. Break fillets in chunks. Saut* onion, garlic and zucchini until vegetables are tender. Blend in flour, seasonings and herbs. Add tomatoes and cook 5 min or until sauce is thick. Add fish and pour into a 9 inch pie plate. Cover with pastry; trim and flute. Bake at 200C(400F) 25 to 30 minutes or until pastry is golden brown. Allow pie to stand 10 minutes before serving
