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



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

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



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

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 1 large onion, chopped



    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 750g Icelandic cod fillet, skinned and cut into large cubes



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

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


  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, questions and tips

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11th Mar, 2013
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.
18th Oct, 2010
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.
18th Feb, 2008
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
7th Nov, 2007
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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