Mediterranean fish pie | Women's Weekly Food

Ingredients

• 1 large fennel bulb (550g), cut into 1cm thick slices, fronds reserved
• 1 large red onion (300g), cut into thin wedges
• 1 medium bulb garlic, cloves separated, unpeeled
• ¼ cup (60ml) olive oil
• 1 large red capsicum (bell pepper) (350g), chopped coarsely
• 2 stalks celery (300g), chopped coarsely
• 2 stalks fresh flat-leaf parsley, chopped finely
• 3 teaspoons smoked paprika
• ½ teaspoon saffron threads
• 2 tablespoon tomato paste
• ½ cup (125ml) dry white wine
• 1 litre (4 cups) fish stock
• 400 grams tomatoes (we recommend Kumato® tomatoes)
• 800 grams skinless blue-eye trevalla fillets, pin-boned, cut into 3cm pieces
• Pangrattato topping
• 520 grams day-old garlic sourdough bread, crusts removed
• 1 tablespoon finely grated lemon rind
• 2 tablespoons finely chopped
• fresh flat-leaf parsley
• ¼ cup (60ml) extra virgin olive oil