Nutritious, easy and can be be cheap to cook, what could be better than a fish pie. Ask your fishmonger for a selection of fish off-cuts and usually they will charge you under the market price. If the fishmonger isn't willing (?) then change fishmonger and buy chunks of fresh seasonal fish.
As you can see in this Fish Pie Recipe with fish, leeks, milk, butter and potatoes, a a Fish Pie is an all-in-one supper dish. I like to serve it with peas or other fresh greens but this is optional.
As you can see in this Fish Pie Recipe with fish, leeks, milk, butter and potatoes, a a Fish Pie is an all-in-one supper dish. I like to serve it with peas or other fresh greens but this is optional.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 8 ½ fl oz/250 ml fish stock
- 8 ½ fl oz/250 ml milk + 2 tbsp for the potatoes
- 12 oz/350g asstd. fish pieces (see note below)***
- 1 bay leaf
- 1 lb /500g mashing potatoes, Yukon Gold/King Edwards, peeled and quartered
- 2 oz/55g butter + 25g for the potatoes
- 1 medium sized leek, the white, washed and finely sliced
- 2 oz/ 55g all purpose/plain flour
- 1 tbsp finely chopped fresh parsley
- Salt and pepper
Preparation:
Serves 4
- Heat the oven to 355 °F/180 °C
- Pour the fish stock and milk into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and poach for 5 mins. Remove the fish pieces with a slotted spoon and keep to one side. Reserve the liqueur.
- Place the potatoes into a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil, cover and reduce the heat and cook until the potatoes are tender. Meanwhile...
- Melt the butter in a medium sized saucepan over a medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft.
- Whilst still hot, add the flour and stir well with a wooden spoon. Pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened. Turn the heat off and add the fish and chopped parsley. Leave to one side.
- Once the potatoes are cooked, drain and return the hot pan to the stove, add the extra butter and milk, warm through until the butter is melted. Add the potatoes and mash.
- Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potato either by piping from a piping bag and large nozzle and using a fork, lightly fluffing the surface. Put the dish onto a baking sheet and cook in the center of the preheated oven for 20 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately.
***Either buy one fish and cut into bite-sized chunks. Or mix different fish and/or prawns. The choice is yours. Choose non-oily, fleshy fish such as salmon, cod, smoked haddock, coley.
