Spiced fish & mussel pie
A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 1 hr - 1 hr 15 mins
- 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.
- 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.
- 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.
- 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.
- 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.
Like more spicy? Prefer all prawns?
To make it spicy add a couple of chopped and seeded fresh red chillies when frying the onion for added heat. For an all-prawn version, substitute a 400g bag of peeled tiger prawns for the mussels.
Per serving
458 kcalories, protein 38g, carbohydrate 43g, fat 16 g, saturated fat 8g, fibre 8g, salt 1.94 g
Recipe from Good Food magazine, July 2000.
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http://www.bbcgoodfood.com/recipes/2614/
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Ingredients
- 750g parsnips , peeled, cored and cut into large chunks
- 500g potatoes , peeled and cut into medium-sized chunks
- 85g butter
- 300ml fresh fish stock
- 1kg fresh mussels , scrubbed clean
- 1 large onion , chopped
- 1 tbsp medium curry powder or paste
- 50g plain flour
- 400ml can coconut milk
- 750g Icelandic cod fillet, skinned and cut into large cubes
- 100g cooked tiger prawns
- 1 pack fresh coriander , chopped
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A thick, satisfying warming winter chowder packed with fish and potatoes
6
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 1 hr - 1 hr 15 mins
Ingredients
- 750g parsnips , peeled, cored and cut into large chunks
- 500g potatoes , peeled and cut into medium-sized chunks
- 85g butter
- 300ml fresh fish stock
- 1kg fresh mussels , scrubbed clean
- 1 large onion , chopped
- 1 tbsp medium curry powder or paste
- 50g plain flour
- 400ml can coconut milk
- 750g Icelandic cod fillet, skinned and cut into large cubes
- 100g cooked tiger prawns
- 1 pack fresh coriander , chopped
Per serving
458 kcalories, protein 38g, carbohydrate 43g, fat 16 g, saturated fat 8g, fibre 8g, salt 1.94 g
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07 November 2007
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