If you have a little bit of time on your hands and fancy a great, creamy, fish dish then you can’t beat this fish pie recipe. It has smoked and unsmoked fish along with prawns and anything else that you would like to add. If you have some fresh parsley in the garden you can add that too! This recipe will easily serve four people with fresh minted garden peas.
- 5-600 g of white fish (haddock, cod, pollack etc.)
- 150-200 g of undyed smoked haddock
- 100-200 g cooked peeled prawns
- 750 ml semi-skimmed milk
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 bay leaf
- fresh parsley
- 1 kg potatoes (floury are better, something like Desirée)
- 150 g salted butter
- 75 g plain flour
- salt and pepper to season
- Roughly chop the onion, carrot and celery. Put in a saucepan with the fish fillets, milk, bayleaf, peppercorns and a few stalks of parsley.
- Put on a low heat and warm up slowly. As soon as the milk starts to bubble, turn off the heat and put a lid on the saucepan.
- Peel the potatoes and boil in a saucepan with a tsp of salt until they are tender. Then drain them and masg in the pan with a little of the butter (c. 50 g)
- Put a large sieve over a bowl and pour in the fish/milk/veg mixture.
- Add a little of the ‘fishy’ milk to the mashed potato. Season if you think it needs it.
- Remove the veg, parsley, bayleaf and peppercorns from the fish and discard. Carefully remove the skin and any bones you find from the fish and place it in a bowl (the larger the chunks of fish the better!)
- Put the remaining butter in a clean saucepan and melt it slowly. Add the flour and stir with a wooden spoon to make a ‘roux.’ Cook for a few minutes before adding the ‘fishy’ milk a bit at a time making sure to whisk continuously. You should end up with a creamy sauce which you can leave to simmer gently for a few minutes.
- Remove the sauce from the heat and add the fish and prawns. Chop up the parsley if you have any and add this in. Season to taste.
- Pour the fish mixture in to a greased pie dish and spread the mash over the top carefully.
- Cook in a pre-heated oven at 200C for 20 – 30 minutes.
fish pie ingredients
poaching the fish
ready for the oven