Calabrian Fish Pie (Calabria)

Fish

Ingredients

Once Risen bread dough, made with 4 cups flour - 1 1/2 pounds

Softened Lard - 7 tbsps

Salt and pepper

Ripe tomatoes - 2 1/2 pounds

Olive oil - 4 tbsps

Canned tuna fish - 8 oz

Anchovy fillets - 3-4

Black olives, pitted - 1 cup

Capers - 2-3 tbsps

Melted lard

Put dough on a pastry board, open it up in the middle, add the lard and a little salt and pepper, and knead vigorously until smooth and elastic. Cover and put aside in a warm place to rise.

Meanwhile, peel and chop the tomatoes, discarding seeds. Heat the olive oil in a large pan, add the tomatoes, sprinkle with salt and cook over a brisk heat for 15 minutes. Drain the canned fish and chop the anchovies and olives. Mix these ingredients into the tomato sauce, together with the capers.

Break the dough into two pieces, one larger than the other. Grease a deep baking pan 12 inches in diameter with melted lard and line it with the larger piece of dough. Fill with the fish mixture, cover with the remaining dough and press the edges firmly to seal them. Brush the surface with a little melted lard. Leave to rise again until the dough looks puffy, then bake in a moderate oven (375F) for a little over 1 hour, until the pastry is risen and golden brown. Serve hot or cold.

Serves 6