Summer fish pie

Summer fish pie

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
483
protein
32g
carbs
30g
fat
26g
saturates
11g
fibre
3g
sugar
5g
salt
0.77g

Ingredients

  • 500ml vegetable or fish stock
  • 500g skinless salmon fillets
  • 500g skinless pollack fillets
  • 300g raw or cooked prawns (see tip)
  • 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
  • 3 tbsp olive oil
  • small bunch spring onions, chopped
  • 140g cheddar, grated
  • 1 bunch chives, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the stock in a small pan and add the salmon and pollack. 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.

Recipe from Good Food magazine, June 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty, will definitely cook this again.

mooniegray's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

dlockhart's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Tips