Spiced fish & mussel pie

Spiced fish & mussel pie

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(6 ratings)

Cook: 1 hr - 1 hr, 15 mins

More effort

Serves 6
A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish

Nutrition and extra info

Nutrition: per serving

  • kcal458
  • fat16g
  • saturates8g
  • carbs43g
  • sugars0g
  • fibre8g
  • protein38g
  • salt1.94g
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Ingredients

  • 750g parsnip, peeled, cored and cut into large chunks

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 500g potatoes, peeled and cut into medium-sized chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300ml fresh fish stock
  • 1kg fresh mussel, scrubbed clean

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp medium curry powder or paste
  • 50g plain flour
  • 400ml can coconut milk
  • 750g Icelandic cod fillet, skinned and cut into large cubes

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 100g cooked tiger prawns
  • 1 pack fresh coriander, chopped

Method

  1. Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.

  2. Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.

  3. Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.

  4. Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.

  5. To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.

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Comments (4)

rosygirl's picture
5

Cooked this for my husband who loves any kind of fish pie, but it was a big hit even with the younger children who loved the mussels!
I used a packet of mussel meat and coley for my version, making the prep easier and the dish more economical.
I would give it 5 stars if it would accept the rating.

stephandsolly's picture
4

I had to throw half my mussels away (cracked shells etc.) so added 500g of king prawns - it was too runny and I wonder if adding so many prawns made it so. Anyway, I will definitely make again.

wendymorgan's picture

made this for a dinner party extremely good. I made the sauce with slightly more liquid, which I found worked well. I cooked my mussels in dry cider. The remainder of the sauce I served separately. Will certainly make this again. Button

designer's picture
5

I added 2 de-seeded bird's eye chillies with extra coriander and served it with mange tout and buttered sprouts. Can be prepared a day ahead or frozen. Everyone who eats this takes the recipe away with them. Best meal ever.

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