Fish Pie

smoky-fish-pieWinter is a time for rich, hearty, creamy goodness. And while my thighs aren’t really fans of the idea, on a cold and wet Sunday afternoon, taste buds trump thighs. This is a common theme of my life.

Anyway, the good news is, YUM! Nothing better than a rich creamy fish pie. I like to serve with a fresh radicchio or endive salad with lemon vinaigrette, this gives a freshness and cuts through the rich creamy filling. And it is Brisbane so if the weather doesn’t go ‘full winter’ then neither do I.





Fish Pie
Serves 6
  • 350g fish fillets (cod or snapper), cubed
  • 350g salmon fillets, cubed
  • 450g smoked haddock or cod, cubed
  • 1 onion, quartered
  • 2 fresh bay leaves
  • 2 cups milk
  • 1 cup cream
  • 40g butter
  • 60g plain flour
  • ¼ cup chopped parsley
Potato Topping
  • 6 potatoes
  • ¼ cup milk
  • 1 tbs butter
  • 2 tbs creme fraiche
  • 200g grated cheese
  1. Place all fish, onion and bay leaves in a large saucepan. Add milk and simmer over a low heat for 5 to 10 minutes until the fish has just started to cook. Using a slotted spoon, transfer fish to a bowl and pour milk into a jug. Remove bay leaves and onions.
  2. In another saucepan, heat butter, add flour whisking for 5-7 minutes until well combined and flour has cooked off. Slowly add the milk and cream mixture, whisking continuously, until you have a thick sauce. Remove from heat, season and add back in your fish and parsley. Spoon carefully into a pie dish. Preheat oven to 180°C.
  3. To make the topping, boil potatoes whole in their skins. Cook until tender. Allow to cool and then pass through a sieve. To the sieved potatoes add milk and butter until smooth and creamy. Stir through cheese and sour cream until combined. You can either pipe the potato on or smooth over using a fork.
  4. Bake for 30 minutes until top browns and the filling bubbles. Enjoy. PS. It's even better the next day.


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