Big Fish Pie – enough to feed a hungry lot!
Posted on March 15, 2011 by Nina Timm in seafood
This big-fish-pie will NEVER be big enough, I promise you. It does not matter if you make a double batch, it will be gobbled up in no time. I don’t know what it is really, whether it is the fact that it is such a comforting meal, or whether it seems very luxurious, but the fact remains, it is a keeper.
It is one of those the-oven-does-all-the-work recipes and you can have a different flavored pie every time, because you will use a different kind of fish every time. Seems like a winning recipe to me……
A proper fish pie recipe has eluded me for many years. Some recipes are just too complicated to even start. You have to make a fish stock, cook the fish, de-bone the fish and then make a bechamel sauce to top it all. Way too much effort and too many pots to clean! Some recipes suggest I use tinned fish! Now, I love tinned fish, I use it in my, Pasta with salmon and dill, Healthy Fish Cakes or Fish Cakes and Mushy Peas, but in a fish pie the idea just does not gel with me. So what am I looking for in a fish pie? I want a creamy, luxurious filling, I want lots chunks of fish and then I want a crunchy topping. I did some research and found a fish pie recipe on Jamie Oliver’s site that ticked all the right boxes for me. I used his idea, but you will see this recipe was tweaked and changed to use the fish I had available and I also changed the topping.
Big Fish Pie
Serves 8
Ingredients
500gr white fish – angelfish, hake or any other on the Green SASSI list
500gr smoked haddock or 250gr haddock and 250 gr salmon pieces
250gr shelled, uncooked prawns
2 carrots
2 stick celery
a small bunch parsley – chopped
1 small chili – optional
salt/pepper
250ml cream
1 cup grated mature cheddar
about 2 heaped tbsp of flour for dusting the fish
juice of a lemon
1 kg potatoes
250gr butternut
a knob of butter
a little milk
Method
Make sure all the fish is cut in small chunks and that all boned and skin is removed. Toss all fish in a plastic bag with the flour and shake about. Season the fish with salt and pepper and drizzle the lemon juice over it. Grate the carrot, parsley, celery, cheddar cheese, cream and chili over the top and set aside.
Cook the butternut and potatoes in a pot with salted water until soft. Mash with a potato masher, add the butter, milk and seasoning and make a proper mash. Spoon over the fish and bake in the oven for 40-45 minutes until golden brown and bubbly. Underneath the lovely yellow mash you will find the most amazingly creamy and dreamy seafood “stew”, almost chowder. Too divine. I hope you like it as mush as we do!
13 Responses to “Big Fish Pie – enough to feed a hungry lot!”
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March 14, 2018
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Looks yummy no wonder it disappears in no time!
The butternut squash topping would make this dish Nina. I will need to add fish pie to my buckey list.
Prawns? Not that's a luxurious fish pie! What a fabulous idea to use butternut as part of the mash topping – think I might just steal that.
I have to confess that fishpie is one of those things that I haven't made yet. Possibly for some of the same reasons you had… Not sure, but this does look delicious!
I see Marisa has mentioned it already- butternut! Lovely way to bulk up the veg intake. Beautiful comfort food x
What a winner of a recipe!
🙂 Mandy
That looks really delicious! I like the mix of fish and shellfish, and that topping is fabulous.
Haddock isnt on the green list
Very nice post and a great recipe that is a very complete meal. Great idea adding butternut. Thank you for sharing such a delicious recipe.
I prepared this recipe with a lot of enthusiasm as my family doesn't like fish. Unfortunately I had no success! I would appreciate other ideas to feed the family their omega's.
This is a fantastically simple fish pie which doesn’t involve poaching the fish or making a tedious white sauce. Loads of good, fragrant veg are added quickly by grating them in. You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, feel free to add a few tablespoons of crème fraîche to the fish.
PS Some of the supermarkets now offer lovely packs of different fish and shellfish for using in fish pies. Keep a look-out, and if you buy one you want it to be about 700–750g in weight for this recipe.
All your recipes are great!