-  Cal/serving: 275
           -    Prep Time:  20 Min
           - Cooking Time:  40 Min
      1 pk Haddock fillets; frozen,

           -cooked (700g)(1 1/2 lbs)
      2 tb Butter

    1/2 c  Onion; chopped

      1    Garlic clove; crushed

      1 c  Zucchini; diced

      2 tb Flour

    1/2 ts Salt

      1 ds Pepper

    1/2 ts Thyme

    1/2 ts Basil

      2 c  Tomatoes; peeled, seeded

           - chopped
      1    Pie crust (9 inch)

  Note: Boston bluefish, cod or turbot may be substituted for Haddock.
  Break fillets in chunks.  Saut* onion, garlic and zucchini until vegetables
  are tender.  Blend in flour, seasonings and herbs.  Add tomatoes and cook 5
  min or until sauce is thick.  Add fish and pour into a 9 inch pie plate.
  Cover with pastry; trim and flute.  Bake at 200C(400F) 25 to 30 minutes or
  until pastry is golden brown.  Allow pie to stand 10 minutes before serving
  Source: Fisheries Food Centre
  :       Department of Fisheries and Oceans
  :       Ottawa, Ontario, K1A 0E6
  Typos by Vern - Know-wud-I-mean