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December 3, 2020

Fish Pie – make it and invite a crowd!

Posted on March 4, 2015 by in rsg, seafood

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fish Pie

Fish Pie was the reason  I crossed paths with the Bloemfontein Fynproewers. Oh happy days!

Fish Pie and Bloemfontein – quite an odd combination, but sometimes opposites attract and this fish pie story is proof that it works. Retha Cronje, former chairlady of the Bloemfontein Fynproewers, was looking for a recipe for a fish pie and found my recipe and my blog on the internet! She started following me and to cut a long story short, they invited me in 2012 to do a cooking demo at their monthly meeting. Well this week, I was fortunate to visit them again and had the same, if not better experience than last time. This made me think of food communities.


Think about the legendary Skaapkop (sheep’s head)  Gildes and the Afval (tripe) gildes, some of which have been going on for years. It is such an amazing concept, people from all walks of life coming together to celebrate ……. food! Eating it, cooking it, processing it and even growing food!

I remember in Ceres where I grew up, was the Melk Tert Tannies, the Bazaar Tannies and the Koeksister Brigade. Passionate and eager to learn people meet on a weekly, monthly or annual basis sharing ideas, recipes and advice. I think the togetherness is what everyone is after!

fish Pie

These days these communities are online. The same concept, except now people from all over the world can join groups, because distance does not matter! Popular food community sites grow in thousands every day, some are good and others……. well, not so good!

I am blessed to be part of so many food communities, both online and off line. Not only do I learn from like-minded people, but I make new friends and acquaintances and after all that is what food is all about.

The fish pie that got me started, does that! It brings quite a few people together around a heart warming rib-sticking pie! It is a forgiving pie, because it can NOT flop!  So give it a go, invite a crowd and share food from your heart!

fish pie

Fish Pie

serves 8

500g hake
500g mussel meat
250g shelled, uncooked prawns
250g calamari rings
2 – 3 small fennel bulbs – finely chopped
a small bunch parsley – chopped
5 spring onions – green and white parts finely chopped
250ml cream
1 x 100g Fairview Chevin
about 2 heaped tbsp of flour for dusting the fish
juice of a lemon
2 kg potatoes
a knob of butter
a little milk

Cut the fish is cut in small chunks and remove all bones and skin.  Place all the seafood in a bowl and add  the flour and shake about. Season the seafood with salt and pepper and drizzle the lemon juice over it. Add the fennel, parsley, salt and pepper and mix through. Spoon the mixture into a oven bake pie dish, pour the cream over it and set aside.

Cook the potatoes in a pot with salted water until soft. Mash with a potato masher, add the butter, Chevin, 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 fluffy, buttery 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!

Cook’s Note: You can use Cauli-mash if you are banting!

Online Food Communities that I can recommend:






Tomorrow  morning  at 9 o’clock, I will be talking to and about the Bloemfontein Fynproewers and other food communities.

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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2 Responses to “Fish Pie – make it and invite a crowd!”

  1. Nadia Graves 26 February 2016 at 9:45 am #

    What a great recipe. Obviously living in France, I do not have the Fairview cheese but could you tell me what kind of chevre it is, soft, strong, mild?

    • nerinatimm 8 March 2016 at 4:48 pm #

      I think a strong cheddar will work!

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