Bumpkin's fish pie

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olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Gently sweat the shallots and leek in a little butter until soft, add the garlic and cook for a couple of minutes. Add the wine, and reduce by 2/3. Add the peas (if using) and the cream and bring gently to a simmer. Add the fish, parsley and Pernod and season.
2. Transfer to a pie dish, top with mashed potato, and make nice fork grooves across the surface. Bake for 20-30 minutes until golden and crisp.

Bumpkin, 209 Westbourne Park Road, London W11

Per serving

525 kcalories, protein 31.9g, carbohydrate 25.9g, fat 29.8 g, saturated fat 15.5g, fibre 2.4g, salt 1.32 g

Latest comments and suggestions

• Caroline

  25 November 2007

  Caroline rated and commented on this recipe

  

  Did this for friends and we really enjoyed it. I left out the Pernod and the parsley! Quite a rich recipe. I should have allowed the wine to reduce for longer. On the whole very enjoyable.

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• daydreamdory

  05 January 2008

  daydreamdory commented on this recipe

  so did u add anything more cause u left some ingredients out??? daydreamdoryxxxxxx =]

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• Gill

  18 January 2008

  Gill rated and commented on this recipe

  

  Didnt have any pernod so left that out. Will make this again.

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• honeybee

  30 April 2008

  honeybee rated and commented on this recipe

  

  Used a star anise instead of pernod.

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• floody

  04 September 2008

  floody commented on this recipe

  what can I use instead of cream? people on diets, maybe yogurt(will it separate)or creme fraiche

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• funkytransport

  07 October 2008

  funkytransport commented on this recipe

  what did you do wit the star anise honeybee?

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• Sheepee

  13 November 2008

  Sheepee rated and commented on this recipe

  

  This was easy to make and yummy. Used double the amount of salmon as i didn't have any prawns and also left out the pernod. Added some of the cream to the mashed potato and a bit of parmesan.

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• Jennie

  14 December 2008

  Jennie commented on this recipe

  i wuld have thought creme fraiche would be ok. Will give it a try and let you know!

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• rawcook

  25 March 2009

  rawcook commented on this recipe

  I made this dish a couple of weeks ago and my boyfriend and his mate said that is was of 'restaurant' quality! I used 3 shallots instead of 2, 2 leeks instead of 1 and 3 cloves of garlic instead of 2! I also used a few left over mushrooms I had in the fridge. Instead of Cream I used a reduced fat creme fraiche which worked absolutely fine and wasn't so rich. I also used a bit for the mash, as well as a bit of parsley and plenty of pepper. To finish off the dish i added a small scatter of reduced fat cheese over the top to give it a nice crisp look. We enjoyed it so much I'm cooking it again tonight, but this time I'm trying it with spinach with the original portions of shallots and leeks. x

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• Josie

  08 May 2009

  Josie rated and commented on this recipe

  

  Beautiful without the Pernod.

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• jovetpal

  23 October 2009

  jovetpal rated this recipe

  

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Ingredients

• 2 shallots , sliced
• 1 leek , sliced
• 2 garlic cloves , sliced
• 300ml white wine
• 200g peas (optional)
• 150ml double cream
• 150g pollack , or other firm white fish, cut into chunks
• 150g smoked haddock , cut into chunks
• 150g salmon , cut into chunks
• 150g king prawns , or queen scallops
• flat-leaf parsley , chopped to make 1 tbsp
• 1 tsp Pernod
• 500g mashed potato

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 shallots , sliced
• 1 leek , sliced
• 2 garlic cloves , sliced
• 300ml white wine
• 200g peas (optional)
• 150ml double cream
• 150g pollack , or other firm white fish, cut into chunks
• 150g smoked haddock , cut into chunks
• 150g salmon , cut into chunks
• 150g king prawns , or queen scallops
• flat-leaf parsley , chopped to make 1 tbsp
• 1 tsp Pernod
• 500g mashed potato

Per serving

525 kcalories, protein 31.9g, carbohydrate 25.9g, fat 29.8 g, saturated fat 15.5g, fibre 2.4g, salt 1.32 g

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