The Ultimate Fish Pie – A Delicious and Unique Recipe

The Ultimate Fish Pie – A Delicious and Unique Recipe

Fish Pie Cooking – A New Take on an Old Favorite

There are many variations of fish pie, but this recipe stands out as the tastiest.

Fish pie has always been my favorite dish, and over the years, I’ve perfected and refined this recipe.

By swapping milk for a quick broth and packing it with fresh herbs and capers, this fish pie becomes more vibrant and flavorful.

This recipe serves 4-6 people. Prep time: 1 hour. Baking time: 30 minutes.

Here’s the nutritional breakdown for the specified quantities:

• Calories: 617kcals
• Fat: 33g (14g saturated)
• Protein: 43g
• Carbs: 30g (4.4g sugars)
• Fiber: 4.4g
• Salt: 1.4g

Ingredients for the Fish Pie:

• 1 tbsp vegetable oil
• ½ tsp fennel seeds
• ½ tsp black pepper
• 1 banana, sliced (keep the peel and trimmings)
• ½ fennel bulb or 2 celery sticks, sliced (keep the trimmings)
• 3 garlic cloves, sliced
• 1 large sea bream or sea bass (or 2 smaller ones), scaled and gutted
• 30 ml pastis (like Pernod)
• ½ bunch of dill, leaves and stalks separated
• ¼ bunch of parsley, leaves and stalks separated
• ¼ bunch of tarragon, leaves and stalks separated
• 3 medium eggs
• 50g unsalted butter
• 50g plain flour
• 150g smoked haddock, skinless, cut into 4cm chunks
• 150g trout fillets, cut into 3-4cm pieces
• 150g raw peeled shrimp
• 75g frozen peas
• 80g baby spinach leaves
• Grated zest of 1 lemon
• 1 tbsp capers, chopped

Kitchen Essentials:

• 26cm baking dish

How to Make the Fish Pie:

Begin by prepping your fish for cooking.

Heat a large pan over medium-low heat. Add the oil, followed by the fennel seeds, black pepper, banana slices, fennel (or celery), and garlic. Sauté for 6-8 minutes until the vegetables begin to soften.

While that cooks, slice the sea bass or sea bream. Remove the skin from each fillet, cut the flesh into 4cm pieces, and store it in the fridge. Rinse the head, bones, and skin under cold water to remove any blood.

Once the fennel mixture is cooked, add the pastis, allowing it to reduce by half (about 5 minutes). Add the fish head, bones, and skin, then pour in 600ml of cold water. Bring it to a boil, skimming off any foam. Reduce to a simmer, adding any reserved trimmings and herb stalks (save the leaves for later). Simmer for 30 minutes. Strain the broth through a fine sieve into a large bowl, pressing as much liquid as possible—you should have around 500ml of broth.

While the broth simmers, bring a separate large pot of water to a boil. Carefully add the eggs, cooking for 6 ½ minutes. Transfer the eggs to a bowl of cold water to stop the cooking. Peel the potatoes and slice them thinly, then add them to the boiling water with a pinch of salt. Cook for 20 minutes, drain, and let steam-dry for 5 minutes.

Mash the potatoes using a potato ricer or fine sieve while still hot. Return the mashed potatoes to the cleaned pan with 40g of butter, milk, and half the cheese. Beat until smooth. Taste and season with a little salt, then cover and set aside.

Preheat the oven to 170°C (fan/gas mark 5). To make the sauce, melt the butter with the flour in a medium saucepan, stirring to form a roux. Cook for 1 minute, then slowly start adding the warm fish stock, little by little, ensuring a smooth sauce. Taste and season with salt and pepper, then remove from the heat.

Now it’s time to assemble the pie. Add the fish, shrimp, peas, spinach, lemon zest, and capers to the sauce. Finely chop the reserved herb leaves and stir them in as well. Gently fold the ingredients together, then pour everything into the baking dish. Peel the eggs and cut them in half, placing them evenly in the mixture. Spoon the mashed potato over the top, roughing up the surface with a fork to create crispy bits. Sprinkle the remaining cheese on top and bake for 30 minutes. Let cool for 10 minutes before serving.

Enjoy your delightful fish pie!