wrote on Nov 30^th, 2009 at 1:26pm:

wrote on Nov 30th, 2009 at 10:57am: Well done Tony! This section is about fishing and subjects related to fishing. There are other parts in this forum that are open for general comments, can we please use them!!                                             Nelson. PS.  Anyone know how to make catfish pie?.............................. There are other vriations out there, but this seems to be the norm. or ask our Eastern European Expats. Catfish Pie ingredients serves 6 675g (1 1/2 lb catfish fillets, skinned 300ml (1/2 pint) cider bouquet of fresh herbs (parsley, thyme, bayleaf) salt and freshly ground black pepper about 1 1/4 cups (10 fl oz) 300 ml white sauce 450 g (1 Ib) potatoes, diced 2 cloves garlic, crushed (optional) 2 medium leeks, finely chopped 1 1/3 cup (100 g) mushrooms, thinly sliced 1 quantity shortcrust pastry 1 egg, beaten, to glaze method 1. Cook the catfish in the cider with the bouquet of herbs and seasoning to taste for 10 minutes. 2. Remove with a slotted spoon and flake the flesh, removing any bones. 3. Cook the diced potato in the fish liquid until just tender. Drain and reserve. 4. Add all the cooking liquid to the white sauce and stir in the garlic, if using. 5. Arrange the chopped leeks and mushrooms in the base of a lightly greased 1.25 litres (2 pints) pie dish. 6. Top the vegetables with the fish and potato, season lightly to taste and pour over the sauce. 7. Roll out the pastry to make a lid and use to top the pie, 8. Decorate, if liked, with pastry trimmings and glaze with the beaten egg. 9. Bake in a hot oven 220°c (425°f) gas 7 for 10 minutes then reduce to moderate 180°c (350°f) gas 4 for a further 20 minutes.

You would be mad to eat freshwater fish from the Ebro...,easily recognised though....your the one that glows in the dark !!