2 fillets firm white fish – I tend to use rockling or barramundi – chopped into bite-sized pieces
10 prawns shelled and deveined, chopped into thirds or halves
1 brown onion, chopped
2 garlic cloves, finely chopped
1 carrot, peeled and diced
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 zucchini, peeled and chopped
1 tbsp vegetable stock powder
1 cup milk
1 tbsp wholemeal plain flour
1 cup grated cheese
1 bag kataifi pastry
2 tbsp extra virgin olive oil
Preheat oven to 180°C.
Warm olive oil in a non-stick pot and brown off the onion and garlic. After 2-3 minutes add the carrot and zucchini and cook on gentle heat for 5-8 minutes to soften.
Add the fish and prawns and combine with vegetables – allow the fish and prawns to cook through slightly for 2-3 minutes.
Meanwhile, in a bowl combine milk and flour and whisk with a fork – pour this into the pot. Sprinkle stock powder into the pot and season with pepper. Allow the mixture to simmer on low heat for 5 minutes, throw a handful of cheese in at the end of this time and turn the heat off.
Pour the pot contents into a deep oven dish. Tease the kataifi pastry to loosen. Place in a bowl, season with salt and pepper and coat with a few tablespoons of olive oil.
Bake for 15 minutes until the pastry is golden.