What you’ll Need

- 4 x (400g approx) frozen defrosted boneless/skinless white fish (such as cod, haddock, hake, pollock or coley)
- 2 x supermarket own-brand tinned chopped tomatoes
- 2 x tinned supermarket brought white cannellini beans
- 2 x Anchois butter cubes
- 500g (half a packet) of defrosted frozen mash pellets
- 1 glass jar of pre-roasted peppers in oil or brine
- 2 x tablespoons of olive oil
- Good dash of bottled lemon juice
- Good dash of Worcester sauce (not very Portuguese, but excellent for the recipe)
- Salt & Pepper

Method of preparation and cooking

Take the cannellini beans and rinse thoroughly, to get rid of the salty brine water it is preserved in Then rinse and drain the jarred roasted peppers and cut into thin “julienne” strips Next, take the tinned chopped tomatoes and place in a large pan with the pepper strips, cannellini beans, smoked paprika, olive oil, Anchois butter, Worcester sauce and a good measure of salt with a hefty measure of cracked black pepper, before warming through gently, on a medium heat, until the butter has emulsified with the tomato sauce..to leave a glossy sheen Now take the defrosted fish fillets and rub with a small amount of bottled lemon juice, before cutting into large chunks and gently folding into the tomato mixture. Then transfer the mix to a deep dish ovenware With the defrosted mash pellets, take a spatula or spoon and cover the top of the pie mix, like you would with a shepherds or normal fish pie and ruffle with a fork to create crispy peaks on cooking Place tin foil over the dish and place in a pre-heated Oven of 200 Celsius/gas mark 6 for 40 minutes Half way through the cooking, 20 minutes, remove foil and allow pie crust to turn golden brown and finally serve with bread for “peasant food at its finest” Great for Cold winter nights or for when the body needs a “food-fuelled” pick-me-up

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