Lean Fish Pie

Ingredients

• 325 g fish
• 200 g rice
• 150 g fresh mushrooms
• 300 g green peas
• 50 g toasted pine nuts
• butter
• parmesan
• 6 artichokes
• 2 eggs
• onion
• celery
• carrot
• parsley
• garlic
• tomato sauce or preserve
• 400 g flour (pastry)
• 80 g butter (pastry)
• 2 eggs (pastry)
• 2 tablespoons white wine or marsala (pastry)
• salt (pastry)

Instructions

1. Cook the rice with butter and chopped onion, salt, then bind with 2 eggs and 30 g parmesan.
2. Make a soffritto of onion, butter, celery, carrot and parsley; cook mushrooms, peas and half-boiled artichokes in it; finish with salt, pepper and 50 g parmesan off the heat.
3. Cook the fish in a soffritto of oil, garlic, parsley and tomato; strain its sauce and dissolve the pounded toasted pine nuts in it.
4. Bone and chop the fish, return to its sauce, and combine with the vegetables (not the rice).
5. Make the pastry (400 g flour, 80 g butter, 2 eggs, 2 tbsp wine/marsala, pinch salt); line a buttered mold.
6. Layer half the rice, all the filling, then the rest of the rice; cover with pastry, bake, unmold, and serve lukewarm or cold. Serves twelve.