Summer fish pie

Summer fish pie

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(8 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 10
A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. It feeds 10 so keep one in the freezer for last-minute entertaining

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal483
  • fat26g
  • saturates11g
  • carbs30g
  • sugars5g
  • fibre3g
  • protein32g
  • salt0.77g
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Ingredients

  • 500ml vegetable or fish stock
  • 500g skinless salmon fillets
  • 500g skinless pollock fillets
  • 300g raw or cooked prawns (see tip)

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 175g frozen peas, defrosted
  • small bunch dill, chopped
  • 200g green beans, chopped
  • 300ml /½ pt white wine
  • 200ml double cream
  • 1 heaped tbsp cornflour

For the topping

  • 1½ kg new potatoes, larger ones halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 bunch chives, chopped

Method

  1. Heat the stock in a small pan and add the salmon and pollock. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.

  2. Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.

  3. Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.

  4. To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.

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Comments (9)

fiznlil's picture
5

I made this the day before I needed it and chilled. Omitted the prawns, used fish pie mix (fresh not not frozen) and reduced the amounts to make a (large!) pie for 2. Sliced some carrots, cooked with the potatoes and put them in with the beans and some raw thinly sliced leeks so it was a one pot meal, no need for extra veg on the side.
Crushed potato so much quicker to spread over the top than mash.
The sauce tasted quite salty - I probably used too much wine, so omitted the cheese from the topping.
Took a long time to reheat from chilled, but it was in my tiny oven in the campervan, so no fault of the recipe.
Very tasty and another one for my pre prepared repertoire for camping.

simonewoolley's picture

Made this this evening- went down a storm! I was v lazy and bought canned boiled and peeled new potatoes which cut time down as they went straight to mashing. Raw prawns worked great and the only issue was that the sauce didn't thicken hugely. Lovely taste though and generous servings

reevey's picture
5

Really enjoyed this dish, such a change from the heavy winter fish pies with the new potatoes and green beans. It did take a bit longer than the recipe said to cook it from chilled but worth the wait. We added grated Parmesan instead of cheddar to the topping, which gave it richer flavour. I'm certain we will eat again but will add a bit more wine to taste.
I used mainly salmon and prawns but added a small piece of smoked haddock and monkfish that I had leftover in my freezer.

jarrestr's picture

Have just made this and hope that my guests will find it tasty. Added salt and pepper because think the potatoes need it but could be proved wrong.

magsross's picture
4

Very nice. I added hard boiled eggs just for extra piggyness. The crushed new potatoes were delicious a good change from mash.

We are having leftovers tonight. Will make again.

hannie21's picture
4

Very tasty, will definitely cook this again.

mooniegray's picture
5

Really good family meal. Used parsley as had no dill..lovely! Definately a keeper.

dlockhart's picture
5

Delicious fish pie - tastes even better re-heated the next day. I added some chopped gherkins to the base. Also couldn't find pollack so used smoked haddock. Yummy!!

Frantic Flapjack's picture
4

This was really very good. The only thing I did differently was to cook the green beans before putting into the pie. I wasn't confident they would cook enough in the pie.
The topping was lovely.

Questions (1)

Linda GD's picture

Just a bit worried about freezing this, as frozen peas are being thawed and then refrozen - is this OK?

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