Fish Pies

Fish Pies Recipe from Democratic Republic of Congo - Ingredients and Steps

Region / culture: Democratic Republic of Congo | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Fish pies are a delicious and savory dish that can be enjoyed as a main course or as a snack. These pies are typically made with a flaky dough filled with a flavorful mixture of fish and vegetables. The combination of crispy crust and tender filling makes fish pies a popular choice for seafood lovers.

History

Fish pies have been enjoyed for centuries in various cultures around the world. The exact origins of the dish are unclear, but it is believed to have originated in Europe, where fish was a staple food source. Over time, different variations of fish pies have emerged, each with its own unique ingredients and flavors.

Ingredients

Dough

3 cups of wheat flour
3 lightly beaten eggs
1 tsp of salt
1 cup of warm water
1 tbsp of vegetable oil

Stuffing

2 – 3 tbsp of vegetable oil
1 – 2 lb (907 g) of fish (mackerel, mullet, tuna or grouper) filleted, skin and bones removed
1 finely chopped onion (optional)
1 finely chopped carrot (optional)
1 minced clove of garlic (optional)
1 bunch of parsley, chopped (optional)
2 tbsp of tomato paste
salt, black pepper, cayenne pepper or red pepper (to taste)

Sauce

2 peeled and chopped tomatoes
1 finely chopped sweet green pepper
1 finely chopped onion
1 cup of vegetable oil
1 minced clove of garlic (or garlic powder)
1 bunch of chopped parsley
1 cleaned and finely chopped chili pepper
2 tbsp of tomato paste
2 cups of water
salt, black pepper, cayenne pepper or red pepper (to taste)

How to prepare

Mix all the dough ingredients at room temperature. In a large mixing bowl, combine the flour, eggs or yeast, and salt. Slowly add the water to form a thick dough. Knead the dough for a few minutes. Cover it with a clean cloth and set it aside in a warm place to rest. If yeast is used instead of eggs, let the dough rest for at least an hour or two.
While the dough is resting, heat oil in a skillet. Fry the fish and vegetable ingredients for the stuffing. Reduce the heat. Add tomato paste and enough water to keep the mixture moist. Cover and simmer for half an hour. Adjust the seasoning. Chop the fish into small pieces.
Heat oil in a separate pot and fry the vegetable ingredients for the sauce. Reduce the heat. Add tomato paste and water. Cover and simmer. Adjust the seasoning.
Roll the dough into a sheet about a quarter of an inch (0.6 cm) thick. Cut the dough into pieces, each about the size of your hand. Trim the edges to form neat squares. Place a spoonful of the stuffing mixture in the center of each piece of dough, fold the dough over the stuffing, and crimp the edges together.
Deep fry the pies in hot oil until they turn golden brown, turning them at least once. Fry only a few at a time, making sure they don't touch each other while frying. Once each batch is done, place the pastels on a paper towel and keep them warm in the oven until all are done.
Garnish with a little parsley and serve with a bowl filled with the warm dipping sauce.

Variations

Try using different types of fish, such as salmon or cod, for a unique flavor.
Add additional vegetables, such as peas or corn, to the filling mixture for added texture and flavor.
Experiment with different herbs and spices to customize the taste of the dish to your liking.

Cooking Tips & Tricks

Make sure to use fresh fish for the best flavor and texture in your fish pies.

- Be sure to season the filling mixture well with herbs and spices to enhance the overall taste of the dish.

- When frying the pies, make sure the oil is hot enough to ensure a crispy crust.

- Serve the pies with a side of dipping sauce for added flavor.

Serving Suggestions

Fish pies can be served as a main course with a side salad or steamed vegetables. They can also be enjoyed as a snack or appetizer.

Cooking Techniques

Deep frying the pies ensures a crispy crust and tender filling.

- Simmering the filling mixture allows the flavors to meld together for a delicious taste.

Ingredient Substitutions

You can use store-bought pie dough instead of making your own dough from scratch.

- Substitute any vegetables or herbs with your preferred choices for a personalized touch.

Make Ahead Tips

You can prepare the filling mixture and dough ahead of time and assemble the pies just before frying for a quick and easy meal.

Presentation Ideas

Serve the fish pies on a platter garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

Fish pies pair well with a crisp white wine or a light beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover fish pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of fish pie contains approximately 300 calories.

Carbohydrates

Each serving of fish pie contains approximately 30 grams of carbohydrates.

Fats

Each serving of fish pie contains approximately 15 grams of fats.

Proteins

Each serving of fish pie contains approximately 20 grams of proteins.

Vitamins and minerals

Fish pies are a good source of vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

Fish pies may contain allergens such as wheat, eggs, and fish. It is important to check the ingredients list for any potential allergens before consuming the dish.

Summary

Fish pies are a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Fish pies are a delicious and satisfying dish that can be enjoyed as a main course or as a snack. With a crispy crust and flavorful filling, these pies are sure to be a hit with seafood lovers. Experiment with different ingredients and flavors to create your own unique version of this classic dish.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for fish pies. It was a chilly autumn afternoon, with the leaves falling gently outside my kitchen window. I had been going through some old cookbooks that belonged to my mother, searching for inspiration for a new dish to try. As I flipped through the pages, one particular recipe caught my eye - fish pies.

I had never made fish pies before, but the idea of flaky pastry filled with tender pieces of fish and creamy sauce sounded simply delightful. The recipe was written in faded ink, with notes scribbled in the margins in my mother's handwriting. It seemed that she had made these pies many times before, and that they were a family favorite.

I decided then and there that I had to give this recipe a try. I gathered all the ingredients I would need - fresh fish fillets, butter, flour, milk, and seasonings. As I began to prepare the dish, memories of my mother flooded back to me. I remembered her standing in this very kitchen, her hands deftly shaping the pastry, her laughter filling the room.

As I worked, I thought of all the other recipes my mother had passed down to me over the years. Each one a treasure, a link to the past. She had learned many of them from her own mother, who had in turn learned them from hers. These recipes were more than just a list of ingredients and instructions - they were a connection to my family's history, a way of keeping their memory alive.

As the fish pies baked in the oven, filling the kitchen with a tantalizing aroma, I couldn't help but feel a sense of pride. I was continuing a tradition that had been passed down through generations, honoring the women who had come before me. And when I finally took a bite of the flaky pastry, filled with perfectly cooked fish and velvety sauce, I knew that this recipe would become a favorite in my own family as well.

Over the years, I have made these fish pies countless times, each batch a little different from the last. Sometimes I add a handful of peas or some fresh herbs, experimenting with new flavors while still staying true to the original recipe. And every time I make them, I think of my mother and my grandmother, and the love and care they put into every dish they prepared.

I have shared this recipe with friends and neighbors, passing it on to a new generation of cooks. And each time someone tells me how much they enjoyed the fish pies, I feel a swell of pride, knowing that I am keeping my family's culinary legacy alive.

So as I sit here now, with a plate of fish pies in front of me and the sound of my grandchildren playing in the background, I can't help but smile. This recipe, with its roots stretching back through the years, has become a cherished part of my family's story. And I know that as long as I continue to make these fish pies, my mother and grandmother will always be with me, guiding my hand and filling my kitchen with their love.