The Neapolitan people took culinary influences from Naples, and all of the Campania region, famous for their use of rural ingredients.
Serves 4
1¼ cups dry white wine
1 tsp black peppercorns
4 sprigs thyme leaves
3 bay leaves
1kg thick white boneless fish fillets (we used monkfish)
1 tbsp olive oil
1 brown onion, finely chopped
¾ cup golden raisins
80g baby rocket
½ cup roughly chopped pitted green olives
2 tbsp salted capers, rinsed and drained
½ tsp dried chilli flakes
salt and pepper, to season
purchased frozen puff pastry,
partially thawed
1 egg yolk, lightly beaten
1 Preheat oven to 200C. Combine 1 cup of the wine, 2 cups water, peppercorns, thyme leaves and bay leaves in a large, deep frying pan over medium heat. Bring to a simmer. Add fish and simmer for 5 minutes or until fish is white. (The fish does not have to be cooked right through as it will be cooked further in the pie.) Remove fish with a slotted spoon and discard liquid. Cut into large cubes and put in a large bowl.
2 Heat oil in a frying pan over medium heat. Add onion and cook for 3–4 minutes or until soft. Transfer to bowl with fish.
3 Heat remaining wine in a small saucepan over medium heat. Bring to the boil. Add raisins and return to a simmer. Remove from heat and stand raisins in wine until it is absorbed. Add raisins to fish with rocket, olives, capers and chilli. Stir until well combined and rocket is just wilted. Season well with salt and pepper.
4 Spoon fish mixture into a 6-cup-capacity pie dish. Cover with pastry and trim excess. Decorate top of pie with pastry trimmings. Brush pastry with egg yolk and bake for 20–25 minutes or until pastry is golden and crisp. Serve pie immediately.
