Torta tal Lampuki: Fish Pie
This week I want you to visit Malta with me. Now, I know that most of you, like myself, will never be able to set foot on the sun-drenched island and soak in it's history. I can, however, say that I know what it tastes like in a small way. Join me for a journey of the senses, with fish pie, Timpana, and Ftira.
A fishy dish, but passes the smell test.
Torta tal Lampuki is a delectable, savory pie. The heart of it is the firm fish, which should be mahi mahi (dolphin fish) but another sort with the same texture will do. You don't want to use a delicate fish for this pie, I think you'll understand. The proportions of this recipe are for a large family meal, it will scale down nicely.
800-900 g (2lbs) firm-fleshed fish filets
2 onions
enough garlic (this varies for family. I used about 5 large cloves)
800 g (28 oz) tomato puree
handful of fresh mint, chopped
1 head cauliflower, chopped
2 zucchinis, diced
1 c boiling water
1 tsp dashi pellets
1/2 c chopped mediterranean olives
1/2 c capers
2 tbsp sultanas (finely chopped raisins)
1 pkg Puff Pasty or a recipe of shortcrust pastry
Fry fish in olive oil, turning gently. The fish will stick a bit - no worries!
I've got a fair amount, maybe a 1/4 cup, of olive oil in there.
Cooked filets, I am not worried about pretty as you'll be chunking these up and folding them in the pie.
Removed fish to a plate and set aside. Put your chopped onions and garlic in the same pan. I used a heavy dutch oven for this, it makes rather a lot of the thick stew for filling. When the onions are translucent, add the diced zucchini and continue to fry for a bit.
Anything that starts with garlic and onions is going to be good.
The goal here is to get as much moisture out as you can. Add in the tomato puree (if you use diced or crushed tomatoes, add some tomato paste as well) and mint, then slowly stir in the chopped cauliflower. Keep this at a low boil. Add in the water and dashi, after mixing them. Use a cup of fish stock if you have that on hand. Use chicken stock if you have neither.
Cooking down the stew for dryness means your pie won't have a soggy bottom.
Simmer on med to med-high heat until the cauliflower is soft. Add in the capers, olives, and sultanas. Roughly chop the cooked fish, and fold this in. Remove from heat.
The one ingredient I never thought I'd combine with fish.
Begin preheating the oven to 400F
Roll out the puff pastry sheet to fit your pan(s) as needed. You can use a single sheet for a rectangular casserole, as shown, or trim for a springform, which allows a nice table presentation.
Don't be afraid to roll the bought pastry out nice and thin!
Place your pastry lining into the pan, and spoon the lampuki filling into it carefully. Fold or crimp the top over, and pierce for steam escape if needed.
Offset your sheet, so you can just fold over the pastry like tucking it into bed.
Bake for 30-40 minutes, or until the top is golden brown. Allow to cool at least 45-60 min, then serve. Delicious with Ftira (a ring of sourdough bread, recipe coming soon!)
To complete your journey to the fabled isle, you may enjoy reading Ghosts of Malta while you devour this wonderfully savory, complex pie. Bon Appetit!
Or, you can get fancy with a lattice crust!
This recipe will serve 8-10 with a side salad and bread.
