Fish Gougere

1. Make the filling first; cut the fish into bite-sized pieces. Put the flour in a plastic bag and add seasoning. Toss the fish in seasoned flour and reserve any left-over flour.

2. Heat the oil in a pan and fry the onions until soft. Stir in any remaining flour. Cook for 2 minutes.

3. Stir in the stock and the tomato paste. Bring to the boil and cook for 2 - 3 minutes. Remove from heat.

4. Add green peppers, fish, basil and seasoning to the sauce and set aside.

5. Heat the oven to 200°C (400°F). Make the choux pastry, adding the grated and diced cheeses after the eggs, and season with pepper.

6. Place spoonfuls of the pastry around the edge of a buttered baking dish.

7. Pour the filling into the centre and bake for 30 - 35 minutes until golden brown and puffy.

Serve hot.

Choux Pastry
2/3 cup All purpose flour
2 medium-sized eggs, beaten
1/4 cup butter or margarine
pinch of salt
2/3 cup water

1. Sift the flour onto a piece of paper and put ready. Whisk the eggs lightly. Put the butter, salt and water in a pan.

2. Bring the water to the boil so that the butter melts. Off the heat tip in all the flour at once. Beat until smooth.

3. Return the pan to low heat and beat vigorously for 1 - 2 minutes until the water evaporates and the dough forms a ball.

4. Take the pan off the heat and cool for 2 minutes. Beat in the eggs a little at a time and the vanilla if using.

5. For eclairs, pipe 4 inch oblongs onto a greased, floured baking sheet. Cut off the pastry with a wet knife. Space them at 1 inch intervals.

6. For cream puffs dot on a heaped tablespoon of the pastry. Use a second spoon to scrape the pastry free from the spoon. Space at 2 inch.

7. For a ring, pipe round a 8 inch marked ring, or arrange tablespoonfuls of pastry round the ring. This will give a bun-effect when cooked.